One my favorite things to make on St. Patrick’s Day is this Oven Roasted Corned Beef and Cabbage recipe. Although this dish is an American-Irish tradition, and not one found in Ireland itself, many Americans make corned beef in March.
However, most of the recipes that you will find will be one that requires cooking the roast in a boiling pot of water and not roasted in the oven. Although I have made this iconic dish on the stove, in the Instant Pot, Crock Pot and even in the Air Fryer, I prefer the taste when it has spent time roasting in the oven.
Alternative Cooking Methods
When cooked in the oven the meat turns out super flavorful and is nice and moist when sliced. And the cabbage and vegetables are tender, but not wilted. However, before I get to the actual recipe itself, let me explain a little more about the cut of meat that we will be using here.
Corned Beef is made from a beef brisket. Although you could purchase the entire brisket, it is most often made from the flat-cut portion of the roast.
This is because the flat cut is leaner and contains more meat than the larger, fattier, point cut section. You most often will find the corned beef packaged in factory sealed bags that are located in the refrigerated meat section of the grocery store.
Brisket vs. Corned Beef
So how is this type of beef different than the actual brisket itself? The answer is simple. Traditional brisket is sold as an untouched cut of beef. It is most often then smoked, sliced, and served as part of a barbecue.
On the contrary, to make corned beef, the brisket is soaked in a brine for several days, which then cures the meat. This meat is then packaged and sent to the grocery store.
The package will most often contain a seasoning packet as well, which is typically sprinkled on top of the meat as it cooks. It is basically a blend of pickling spices and is most often made up of whole peppercorns, ground bay leaves, mustard seeds, dill seeds and other whole spices.
We will be using the spice packet in this recipe as well, but in a little different way. Add in a few other ingredients and an amazingly delicious, homemade horseradish sauce and you will have a recipe that you will want to make again, year after year.
Roasted Corned Beef and Cabbage
*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.
- Flat-cut corned beef brisket with seasoning packet
- Unsalted butter, melted
- Kosher salt
- Fresh ground black pepper
- Baby carrots, cut into 2-in chunks
- Yukon Gold potatoes, halved or quartered
- Small green cabbage, cored and cut into 1/2-inch-thick slices
- Chopped fresh parsley, for garnish
Horseradish Sauce Ingredients
- Sour cream
- Dijon mustard
The first step in making oven roasted corned beef and cabbage is to preheat the oven. Then place one oven rack in the middle position and another in the bottom position.
Open the package of beef and rinse it under cold water for several minutes. The purpose of this is to remove as much excess brine and salt from the beef as possible.
Pat the meat dry and then place the untrimmed corned beef, fat side up, in a large roasting pan. Cover the bottom of the pan with water.
Next, open the package of pickling spice and then sprinkle the contents into the water, not on the beef itself. Cover the pan tightly with foil and place it on the middle cooking rack. Let it roast for 90 minutes.
While the beef is in the oven, line a large rimmed baking sheet with parchment paper or a silicone baking mat. Add the carrots, potatoes and cabbage to the baking sheet, side by side.
In a small bowl mix the butter, horseradish, salt and pepper until well combined. Then pour the mixture over the vegetables and toss to coat.
After the corned beef has roasted for 1 hour and 30 minutes, open the oven and place the pan of vegetables on the bottom rack.
Continue to roast the corned beef and vegetables for another 1 hour and 30 minutes, until both the meat and vegetables are tender. Turn the vegetables half way through the cooking time for even browning.
While the corned beef and cabbage are roasting in the oven, make the horseradish sauce. In a small bowl, mix the sauce ingredients together.
Place the horseradish sauce in a small serving dish and refrigerate until ready to serve.
When everything is cooked, transfer the corned beef to a cutting board and let it rest for 5 minutes. Then trim off the fat layer on top of the corned beef and discard.
Before serving, slice the meat against the grain so that it remains tender when eating. If you slice it in the other direction, it is likely to fall apart and will be tough to chew.
Place the meat on a platter with the roasted vegetables surrounding the meat. Garnish with chopped fresh parsley and serve with the prepared, homemade horseradish sauce.
Other Great St. Patrick’s Day Recipes
- Easy Shepherd’s Pie
- Bangers and Mash
- Shamrock Milkshake
- Guinness Cupcakes
- Easy Irish Boxty
- Instant Pot Irish Beef Stew
- Irish Beef Stew Without Wine
- No Bake Grasshopper Pie
- Irish Coffee
Mary and Jim
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- 1 (4-lb) flat-cut corned beef brisket with seasoning packet
- 4 tablespoons unsalted butter, melted
- 2 tablespoons horseradish
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 15 baby carrots, cut into 2-in chunks
- 1 lb Yukon Gold potatoes, halved or quartered
- 1/2 small green cabbage, cored and cut into 1/2-inch-thick slices
- Chopped fresh parsley, for garnish
Horseradish Sauce Ingredients
- 1/2 cup sour cream
- 1/4 cup mayo
- 2 tablespoons raw horseradish
- 1 tablespoon Dijon mustard
- Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
- Rinse the corned beef under cold water for several minutes. Place the untrimmed corned beef fat side up in a large roasting pan. Cover the bottom of the pan with water then sprinkle the contents of the seasoning packet into the water. Cover the pan tightly with foil and place n the middle cooking rack. Roast for 1.5 hours.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Add the carrots, potatoes and cabbage to the baking sheet, side by side. In a small bowl mix the butter, horseradish, salt and pepper until well combined. Pour the mixture over the vegetables and toss to coat.
- After the corned beef has roasted for 1 hour and 30 minutes, open the oven and place the pan of vegetables on the bottom rack. Continue to roast the corned beef and vegetables for another 1 hour and 30 minutes, until both the meat and vegetables are tender. Turn the vegetables half way through the cooking time for even browning.
- Transfer the corned beef to a cutting board and let rest for 5 minutes. Trim off the fat layer on top of the corned beef and discard. Slice the meat against the grain.
- Place the meat on a platter with the roasted vegetables surrounding the meat. Garnish with chopped fresh parsley and serve with the horseradish sauce.
Mix all the ingredients together and refrigerate until ready to serve. Place in a small serving dish next to the cooked corned beef.
Recipe courtesy of Old World Garden Farms
Amount Per Serving: Calories: 307Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 741mgCarbohydrates: 52gFiber: 7gSugar: 5gProtein: 8g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used. Nutritional calculations include corned beef and cabbage and no other vegetables.