Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe

If you’ve ever craved a meal that tastes like a warm, hearty hug, the Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe should be your next kitchen adventure. It’s a celebration of tender, flavorful corned beef slow-cooked with savory spices and fresh vegetables, paired perfectly with golden roast potatoes and a zesty horseradish sauce that cuts through the richness. This dish isn’t just about food—it’s about creating comforting memories around the table, whether for St. Patrick’s Day or any day you need a touch of Irish tradition and a whole lot of deliciousness.

Ingredients You’ll Need

Getting the ingredients right is surprisingly simple, yet each component plays an essential role in bringing this Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe to life. From the tender beef brisket to the fresh herbs and crunchy cabbage, each ingredient contributes unique flavor, texture, and color that brighten the plate and delight the palate.

• 4 pounds corned beef brisket (flat or point cut), with spice packet: The star of the dish, this cut becomes tender and flavorful after slow cooking.
• 2 tablespoons oil (for searing): Helps develop a beautiful crust and caramelized flavor on the beef.
• 1 & 1/2 cups beef broth: Adds depth and richness while keeping the meat moist.
• 3 tablespoons whole grain mustard: Brings a subtle tang and texture to the cooking liquid and complements the meat.
• 6 cloves garlic, smashed and left whole: Imparts gentle aromatic flavors throughout the dish.
• 1 large onion, sliced into wedges: Adds sweetness and complexity as it cooks down.
• 15-20 whole peppercorns or fresh cracked pepper, to taste: Gives a warm, peppery bite that livens the flavor profile.
• 8-10 sprigs fresh thyme or 1 teaspoon dried thyme: Provides herbaceous notes that balance the heartiness of the beef.
• 2 bay leaves: Infuse a subtle earthiness and depth during slow cooking.
• 2 pounds carrots, peeled and quartered (8-10 carrots): Bring natural sweetness and a tender bite after slow cooking.
• 1 large head green cabbage, sliced into wedges: Adds a fresh, slightly crunchy texture that softens perfectly when sautéed then slow-cooked.
• 1/2 cup butter (1 stick): Used to sauté the cabbage to rich, savory goodness.
• 1 teaspoon kosher salt: Enhances all the flavors and seasons the vegetables in particular.
• 1 batch Roasted Red Potatoes (2 pounds red potatoes needed): Crispy on the outside, fluffy on the inside, complementing the beef beautifully.
• 1 batch Horseradish Sauce (for serving): The perfect tangy and spicy accompaniment to brighten the dish.
• Parsley and/or chives, to garnish: Fresh herbs add color and a mild fresh flavor finish.
• Irish Soda Bread (optional, for serving): Traditional and perfect to soak up any extra sauce or juices.

How to Make Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe

Step 1: Sear the Corned Beef

Start by heating a large skillet over medium-high heat and draining the brine from your corned beef without rinsing. Searing the meat in a little oil develops a golden crust full of flavor. This step locks in the juices and adds those irresistible browned bits that will flavor your cooking liquid later. Once seared on all sides for about 2-4 minutes per side, transfer the beef to your slow cooker with the fat side facing up, to keep the meat moist as it cooks.

Step 2: Deglaze the Pan

Now, mix your beef broth with whole grain mustard and pour it into the hot skillet you just used. Scrape up all those caramelized bits left on the pan’s bottom. Pouring this mixture over the beef in the slow cooker infuses every bite with a robust, savory flavor.

Step 3: Add Aromatics & Spices

Next, toss smashed garlic cloves, sliced onion wedges, whole peppercorns, thyme, and bay leaves into the slow cooker alongside the beef. These aromatics slowly release their magic during cooking, layering subtle but essential flavors throughout the dish. Cover and let it cook low and slow for 6-7 hours, transforming the beef into tender perfection.

Step 4: Prepare and Add Carrots

Peel and quarter your carrots (or cut into your favorite rustic shapes) and add them atop the beef halfway through the cooking time. The carrots complement the savory depth of the meat while absorbing rich cooking juices, becoming tender and sweet by the time the dish is done.

Step 5: Sauté the Cabbage

While the beef and carrots slowly meld, melt butter in a big skillet and sauté the cabbage slices with kosher salt for about 10 minutes. This gives the cabbage a lovely softness and a touch of caramelization without losing its vibrant color or freshness.

Step 6: Add Cabbage & Finish Cooking

Place the sautéed cabbage on top of your carrots in the slow cooker, then cook everything together for another 30-60 minutes. This final step melds the flavors perfectly, softening the cabbage further while keeping it bright and flavorful.

Step 7: Roast Red Potatoes

While the slow cooker finishes, roast your red potatoes until golden and crispy. The natural sweetness and crisp texture of these potatoes make them the ideal sidekick to your tender corned beef.

Step 8: Serve and Enjoy

Arrange slices of your savory corned beef on a platter alongside the tender cabbage and carrots. Add your crispy roasted potatoes and garnish with fresh parsley or chives for a pop of color and freshness. Don’t forget a dollop of zingy horseradish sauce to brighten each bite and, if you like, a slice of warm Irish soda bread for dipping and savoring every drop of those delicious juices.

How to Serve Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe

Garnishes

Your dish will shine with a handful of freshly chopped parsley or chives sprinkled over the plate. These herbs add a burst of fresh, slightly peppery flavor and an eye-catching green hue that makes every serving look irresistible.

Side Dishes

Besides the classic roasted red potatoes, consider serving Irish soda bread. This hearty bread is perfect for soaking up the luscious cooking juices and horseradish sauce. For a lighter option, a crisp green salad with lemon vinaigrette can balance the rich flavors.

Creative Ways to Present

For a festive touch, serve on a large wooden board, layering sliced beef with piles of vegetables and potatoes around it. Add small bowls of horseradish sauce and grainy mustard on the side, inviting your guests to customize each bite. Wrapping corned beef slices with a sprig of thyme or serving individual plates with a flourish of fresh herbs elevates the experience beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover corned beef and vegetables together in an airtight container in the refrigerator. The flavors meld even more the next day, making your second meal just as good—if not better—than the first.

Freezing

This Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe freezes beautifully. Portion into freezer-safe containers, leaving room for expansion. Be sure to freeze the horseradish sauce separately to maintain its lively flavor.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the oven, covered, to retain moisture. Add a splash of beef broth if the meat looks dry. The horseradish sauce should be stirred fresh into the dish or served cold on the side.

FAQs

Can I use a different cut of beef instead of brisket?

The brisket is ideal because it becomes tender and flavorful after slow cooking. However, you can experiment with other cuts like chuck roast, but expect some differences in texture and cooking time.

Is it necessary to sear the corned beef before slow cooking?

Searing is not mandatory, but it adds a wonderful depth of flavor and caramelization that enhances the final dish significantly.

How spicy is the horseradish sauce? Can I adjust it?

Horseradish sauce typically offers a bright, pungent kick. You can control the heat by adjusting the amount of horseradish or mixing it with sour cream or mayonnaise for a milder taste.

Can I prepare this recipe without a slow cooker?

Absolutely! The recipe includes an oven method using a Dutch oven that delivers equally tender results with slightly different timing.

What’s the best way to slice corned beef?

Let the corned beef rest after cooking, then slice against the grain. This ensures each slice is tender and easy to eat.

Final Thoughts

I can’t recommend the Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe enough for anyone seeking a meal that’s rich in flavor, tradition, and comfort. It’s the kind of dish that brings people together, fills the room with inviting aromas, and leaves everyone asking for seconds. Whether it’s a special occasion or just a cozy family dinner, this recipe is a winner every time—so get cooking, and enjoy every delicious bite!

Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe

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4 from 48 reviews

• Author: admin
• Total Time: 9 hours 20 minutes
• Yield: 8 servings 1x

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Description

A classic Corned Beef and Cabbage recipe perfect for a comforting, hearty meal. This recipe features slow-cooked corned beef with savory aromatics, tender carrots, sautéed cabbage, and accompanied by roasted red potatoes. Finished with fresh herbs and served alongside homemade Horseradish Sauce and optional Irish Soda Bread, it’s a deliciously traditional dish with a simple preparation.

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Ingredients

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Corned Beef and Aromatics

• 4 pounds corned beef brisket (flat or point cut), with spice packet
• 2 tablespoons oil (for searing)
• 1 & 1/2 cups beef broth
• 3 tablespoons whole grain mustard
• 6 cloves garlic, smashed and left whole
• 1 large onion, sliced into wedges
• 15–20 whole peppercorns or fresh cracked pepper, to taste
• 8–10 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves

Vegetables

• 2 pounds carrots, peeled and quartered (8–10 carrots)
• 1 large head green cabbage, sliced into wedges

For Sautéing

• 1/2 cup butter (1 stick)
• 1 teaspoon kosher salt

Additional Sides and Garnishes

• 1 batch Roasted Red Potatoes (2 pounds red potatoes needed)
• 1 batch Horseradish Sauce (for serving)
• Parsley and/or chives, to garnish
• Irish Soda Bread (optional, for serving)

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Instructions

1. Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse), and if your corned beef came with a spice packet, set it aside. Add oil to the hot skillet, swirling to coat. Sear the beef for 2-4 minutes on each side until golden brown. Transfer the seared corned beef to the slow cooker, placing it fat side up.
2. Deglaze the Pan: Mix beef broth and whole grain mustard in a measuring cup. Pour the mixture into the skillet and scrape up all the browned bits from the bottom to capture the rich flavor. Pour this deglazed mixture over the beef in the slow cooker.
3. Add Aromatics & Spices: Add smashed garlic cloves, onion wedges, peppercorns, thyme sprigs (or dried thyme), bay leaves, and the spice packet contents to the slow cooker. Cover and cook on low for 6 to 7 hours to let the flavors meld and the beef tenderize.
4. Prepare and Add Carrots: Peel and quarter the carrots, or cut them into rustic chunks as you prefer. Add them on top of the beef in the slow cooker. Replace the lid and cook for an additional 1 to 2 hours until the carrots are tender.
5. Sauté the Cabbage: Halve the cabbage, remove the core, and slice into wedges. In a large skillet, melt butter over medium-high heat. Add the cabbage and sprinkle with kosher salt. Sauté for about 10 minutes until the cabbage is slightly wilted but still retains some bite.
6. Add Cabbage & Finish Cooking: Add the sautéed cabbage on top of the cooked carrots in the slow cooker. Continue cooking on low for another 30 to 60 minutes until the cabbage softens and absorbs the flavorful broth.
7. Roast Red Potatoes: While the slow cooker finishes, prepare a batch of roasted red potatoes using 2 pounds of red potatoes according to your preferred recipe. Typically, roast at 400°F for about 35-45 minutes, tossing halfway, until golden and crispy.
8. Serve: Arrange the corned beef on a large platter, removing excess liquid and letting it rest for a few minutes before slicing against the grain. Serve alongside the drained cabbage and carrots. Add the roasted red potatoes to the platter. Garnish with chopped parsley and/or chives. Serve with homemade Horseradish Sauce and Irish Soda Bread if desired.
9. Oven Method (Alternative): If slow cooking is unavailable, sear the corned beef in a Dutch oven. Remove the beef and deglaze the pot with broth and mustard. Return the meat to the pot with aromatics, cover, and roast in a 300°F oven for 2 hours. Add carrots and roast an additional hour. Then add sautéed cabbage and roast 30 to 60 minutes more until beef reaches an internal temperature of 200°F and is fork-tender.

Notes

• Do not rinse the corned beef before cooking as it removes flavor and spices.
• Slow cooking on low produces tender, flavorful meat better than high heat.
• Sautéing the cabbage before adding to the slow cooker adds complexity and prevents mushiness.
• Rest the meat before slicing to retain juices and improve tenderness.
• The spice packet often included with corned beef can be added to boost flavor but taste before adding extra salt.
• Adjust cooking times depending on slow cooker model and brisket size for perfect tenderness.
• Irish Soda Bread makes a great accompaniment for a traditional Irish meal experience.

• Prep Time: 20 minutes
• Cook Time: 9 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish