If you are looking to dive into a meal that feels like a warm hug from an old friend, you have to try the Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe. This hearty dish brings together tender, flavorful corned beef slow-cooked to perfection, complemented by buttery sautéed cabbage and sweet carrots. The addition of crispy roasted red potatoes and a zesty horseradish sauce makes it an unforgettable feast full of rich textures and vibrant flavors that celebrate a timeless Irish classic in the most comforting way possible.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the final flavor profile, from the spice-packed corned beef brisket to the fresh vegetables that brighten the plate. The simplicity and quality of these staples truly make this dish shine with authentic Ireland-inspired taste and inviting aromas.
- 4 pounds corned beef brisket (flat or point cut), with spice packet: The star of our recipe, richly seasoned for deep, savory flavor.
- 2 tablespoons oil: Essential for that beautiful sear that locks in juices and adds caramelized notes.
- 1 ½ cups beef broth: Builds a flavorful cooking liquid that keeps the beef moist and tender.
- 3 tablespoons whole grain mustard: Adds a subtle tang and textured punch to the broth.
- 6 cloves garlic, smashed and left whole: Infuses gentle warmth and aroma throughout the dish.
- 1 large onion, sliced into wedges: Sweetness and depth that blend beautifully with the beef.
- 15-20 whole peppercorns or fresh cracked pepper: Offers gentle spice and aromatic complexity.
- 8-10 sprigs fresh thyme or 1 teaspoon dried thyme: Brings a fresh herbal brightness.
- 2 bay leaves: Adds subtle earthy undertones that uplift the entire dish.
- 2 pounds carrots, peeled and quartered: Sweet, tender bites that contrast the savory beef.
- 1 large head green cabbage, sliced into wedges: Provides buttery fullness and slight crispness after sautéing.
- ½ cup butter (1 stick): Used to sauté the cabbage for that smooth richness everyone loves.
- 1 teaspoon kosher salt: Enhances natural flavors without overpowering.
- 2 pounds red potatoes (for roasted red potatoes): Crispy on the outside, fluffy inside—perfect side to soak up juices.
- Horseradish Sauce: The bright, spicy condiment that cuts through the richness.
- Parsley and/or chives: Fresh herbs that add a pop of color and freshness as garnish.
- Irish Soda Bread (optional): Traditional bread to round out this hearty meal perfectly.
How to Make Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe
Step 1: Sear the Corned Beef
Begin by heating a large skillet over medium-high heat and adding the oil. Without rinsing the corned beef, drain it well and use the spice packet for extra flavor. Sear the meat for about 2 to 4 minutes per side until it’s gorgeously browned. This step not only locks in juices but creates those delicious caramelized bits that make the broth so tasty. Then, transfer the seared beef fat side up into your slow cooker.
Step 2: Create the Flavorful Broth
In a measuring cup, stir together the beef broth and whole grain mustard. Pour this mixture into the skillet used for searing and give it a good scrape to loosen all those browned bits on the bottom. This magic liquid will soak up every bit of that caramelized flavor. Pour it over the corned beef in the slow cooker, setting the stage for a deeply savory base.
Step 3: Add the Aromatics
Pop smashed garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet into the slow cooker. Cover and let everything cook on low for 6 to 7 hours. This slow gentle heat transforms the beef and infuses it with layers of savory complexity while keeping it tender and juicy.
Step 4: Incorporate the Carrots
Prepare your carrots by peeling and cutting them into quarters or rustic chunks. Add them on top of the corned beef in the slow cooker for the last 1 to 2 hours of cooking time. This allows the carrots to soak up the wonderful savory juices, softening beautifully while offering a sweet counterpoint.
Step 5: Sauté the Cabbage
While your slow cooker does its magic, melt butter in a large skillet over medium-high heat. Toss in the cabbage wedges and sprinkle with kosher salt. Sauté for about 10 minutes until the cabbage wilts slightly but still maintains a little snap. This adds a lovely buttery flavor with just the right texture, making your cabbage anything but ordinary.
Step 6: Finish Cooking with Cabbage
Add the sautéed cabbage on top of the carrots in the slow cooker. Cover and continue cooking on low for an additional 30 to 60 minutes. This final step lets all the flavors meld beautifully while softening the cabbage just enough without turning mushy.
Step 7: Roast the Red Potatoes
While the cabbage finishes, prepare roasted red potatoes using 2 pounds of your choice. Whether you follow your favorite recipe or toss them simply with olive oil, salt, and herbs, these crisp and fluffy potatoes are the perfect earthy side to soak up every delicious drop from the roast.
Step 8: Assemble and Serve
Arrange the corned beef, drained cabbage, and carrots on a large platter. Let the beef rest briefly before slicing against the grain to ensure maximum tenderness. Garnish with fresh parsley and chives, then serve alongside those crispy roasted red potatoes. Don’t forget the zesty horseradish sauce and, if you like, a slice of warm Irish soda bread to complete the feast.
Step 9: Alternate Oven Method
If you prefer, you can sear the corned beef in a Dutch oven, then remove it and deglaze the pot with broth and mustard. Return the meat to the pot with aromatics, cover, and roast at 300°F for about 2 hours. Add carrots for another hour, then the sautéed cabbage for 30 to 60 minutes until the meat is fork-tender and perfectly cooked through (internal temp of 200°F). This method yields a beautifully roasted finish with concentrated flavors.
How to Serve Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe
Garnishes
Fresh parsley and chives make an ideal garnish, adding a cheerful green contrast and a subtle herbaceous note that brightens the dish. These small touches elevate the rustic presentation to something truly inviting and festive.
Side Dishes
Beyond the roasted red potatoes, serving this meal with Irish soda bread is a wonderful tradition that completes the dining experience. The bread’s soft crumb and slightly tangy flavor soak up juices and horseradish sauce wonderfully. Pickled vegetables or a fresh green salad can also add brightness and balance to such a hearty meal.
Creative Ways to Present
For a family-style gathering, serve the sliced corned beef on a large wooden board surrounded by piles of cabbage, carrots, and potatoes. Drizzle the horseradish sauce in small bowls for dipping so everyone can customize their bites. If you’re feeling festive, garnish with thin lemon zest strips or a sprinkle of smoked paprika for a twist on tradition.
Make Ahead and Storage
Storing Leftovers
Leftover corned beef and vegetables store beautifully in an airtight container in the refrigerator for up to four days. Keep the horseradish sauce separate to maintain its fresh brightness. This makes for perfect next-day sandwiches or reheated meals that don’t lose their charm.
Freezing
You can freeze the leftover corned beef, carrots, and cabbage for up to three months. Freeze them in portioned airtight containers or heavy-duty freezer bags to prevent freezer burn. Roasted potatoes freeze less successfully but can be enjoyed fresh or refrigerated for quick reheats.
Reheating
Slowly reheat corned beef and vegetables in a covered pan over low heat or in the oven to prevent drying out. Add a splash of broth or water to keep moisture. Roasted potatoes reheat best in a hot oven or air fryer to revive their crisp exterior. Bring horseradish sauce back to room temperature before serving.
FAQs
Can I use a pressure cooker for the Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe?
Absolutely! Using a pressure cooker can dramatically reduce cooking time while still developing rich flavors. Adjust cooking times to about 90 minutes on high pressure for the beef, then quickly cook the vegetables separately or add at the end for 10 to 15 minutes.
Is it necessary to sear the corned beef before slow cooking?
Searing the corned beef is highly recommended because it adds fantastic flavor and texture through caramelization. While skipping this step is okay in a pinch, your dish will have deeper, more complex taste with a quick sear.
What can I do if I don’t have fresh thyme?
Dried thyme works perfectly fine in this recipe; just use about one teaspoon to replace the sprigs. If you’re out of thyme altogether, oregano or rosemary can be a good herbal substitute, but keep the amount modest to avoid overpowering the dish.
Can I make the horseradish sauce in advance?
Yes, horseradish sauce is great when made ahead. It actually benefits from resting as the flavors meld. Store it tightly covered in the refrigerator for up to a week, and give it a stir before serving.
What is the best way to slice corned beef for serving?
After resting the beef for 10 to 15 minutes, slice it thinly against the grain. This method prevents toughness and ensures each bite is tender and easy to enjoy alongside the vegetables and potatoes.
Final Thoughts
There is something truly special about gathering around a table filled with homestyle warmth, and the Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe delivers exactly that. It’s a recipe that transforms simple ingredients into an unforgettable meal rich with tradition and flavor. I promise once you try it, this will become one of your favorite dishes to make whenever you want to celebrate comfort food done right.
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Classic Irish Corned Beef and Cabbage Roast with Roasted Red Potatoes and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Irish
Description
This classic Corned Beef and Cabbage recipe features tender, slow-cooked corned beef brisket infused with traditional spices, accompanied by perfectly cooked carrots and sautéed cabbage. Served alongside roasted red potatoes and a tangy horseradish sauce, this hearty Irish-inspired dish is perfect for a comforting family meal or St. Patrick’s Day celebration.
Ingredients
Corned Beef and Broth
- 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
- 15–20 whole peppercorns or fresh cracked pepper, to taste
- 8–10 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 6 cloves garlic, smashed and left whole
- 1 large onion, sliced into wedges
Vegetables and Butter
- 2 pounds carrots, peeled and quartered (8–10 carrots)
- 1 large head green cabbage, sliced into wedges
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
Sides and Garnish
- 1 batch Roasted Red Potatoes (using 2 pounds red potatoes)
- 1 batch Horseradish Sauce (for serving)
- Parsley and/or chives, to garnish
- Irish Soda Bread (optional, for serving)
Instructions
- Sear the Corned Beef: Heat a large 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no rinsing needed). Add oil to the hot skillet and swirl to coat. Sear the beef for 2-4 minutes per side until a golden-brown crust forms. Transfer the beef to a slow cooker, fat side up.
- Prepare Mustard Broth: In a measuring cup, combine the beef broth and whole grain mustard. Pour the mixture into the skillet used for searing, scraping to lift all the browned bits for extra flavor. Pour this over the beef in the slow cooker.
- Add Aromatics: Add smashed garlic cloves, onion wedges, peppercorns, thyme, bay leaves, and the spice packet contents into the slow cooker with the beef. Cover and cook on low for 6 to 7 hours.
- Add Carrots: Peel and quarter the carrots or cut them into rustic pieces. Place them on top of the beef in the slow cooker. Cover and cook for an additional 1 to 2 hours until the carrots are tender.
- Sauté Cabbage: Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet 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.
- Add Cabbage to Slow Cooker: Layer the sautéed cabbage on top of the carrots in the slow cooker. Continue cooking on low for another 30 to 60 minutes until the cabbage is tender and flavorful.
- Roast Potatoes: While the slow cooker finishes, roast 2 pounds of red potatoes in the oven according to your preferred recipe until golden and crisp.
- Rest and Slice Beef: Remove the corned beef from the slow cooker and let it rest for a few minutes. Slice it against the grain for tender slices.
- Serve: Arrange the sliced corned beef on a serving platter with the cooked cabbage and carrots. Add the roasted red potatoes alongside. Garnish with fresh parsley and chives. Serve with horseradish sauce and Irish soda bread if desired.
Notes
- Using a slow cooker provides tender, flavorful meat with minimal hands-on time.
- Searing the beef before slow cooking enhances flavor and texture.
- Do not rinse the corned beef before cooking to retain seasoning.
- Adjust cooking times based on your slow cooker’s heat settings and size of brisket.
- Sautéing the cabbage before adding it to the slow cooker preserves some texture and flavor.
- Resting the meat before slicing ensures juicier servings.
- If roasting in the oven, use a Dutch oven and cook at 300°F as an alternative method.
