Unlock the authentic taste of Ireland right in your kitchen with this hearty, flavorful Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe. Perfect for St. Patrick’s Day or a comforting weekend dinner, this recipe combines tender corned beef, buttery cabbage, crisp roasted potatoes, and the sharp kick of horseradish sauce for an unforgettable meal.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Recipe
Fearless flavor that bursts with tradition – tender corned beef infused with aromatic herbs and spices.
Perfectly balanced meal – cabbage and roasted potatoes complement rich beef perfectly.
Expert-approved tenderness – slow-cooked to melt-in-your-mouth perfection.
Quick prep, long reward – minimal hands-on time for maximum flavor.
Versatile for any occasion – ideal for family dinners or festive celebrations.
Budget-friendly ingredients – accessible, everyday items for a classic Irish feast.
Health-conscious swaps available – lower-sodium options and vegetable-forward variations.
Visually stunning presentation – golden potatoes and vibrant cabbage for Instagram-ready plating.
Ingredients
Corned Beef and Aromatics
4 pounds corned beef brisket (flat or point cut) with spice packet
2 tablespoons oil (for searing)
1½ cups beef broth
3 tablespoons whole grain mustard
6 cloves garlic, smashed
1 large onion, sliced into wedges
15–20 whole peppercorns or freshly cracked pepper, to taste
8–10 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Vegetables
2 pounds carrots, peeled and quartered
1 large head green cabbage, sliced into wedges
For Sautéing
½ cup butter (1 stick)
1 teaspoon kosher salt
Additional Sides & Garnishes
2 pounds red potatoes, roasted
Horseradish sauce (homemade or store-bought)
Chopped parsley and/or chives for garnish
Optional: Irish Soda Bread for serving
Pro Tip: Always choose high-quality, fresh vegetables and a corned beef brisket with the spice packet included to ensure authentic flavor.
Step-by-Step Instructions
1. Sear the Corned Beef
Heat a 12-inch skillet over medium-high heat. Drain the brine from the corned beef (no need to rinse). Add oil to the hot skillet and sear the beef for 2–4 minutes per side until golden brown. Transfer the beef to a slow cooker, fat side up.
2. Deglaze the Pan
Combine beef broth and whole grain mustard in a measuring cup. Pour the mixture into the hot skillet, scraping up the browned bits to capture all the rich flavor. Pour this deglazed mixture over the corned beef in the slow cooker.
3. Add Aromatics & Spices
Add garlic, onion wedges, peppercorns, thyme, bay leaves, and the spice packet contents to the slow cooker. Cover and cook on low for 6–7 hours, allowing the beef to become tender and infused with flavors.
4. Prepare and Add Carrots
Peel and quarter the carrots, then add them on top of the beef in the slow cooker. Cook for an additional 1–2 hours until carrots are tender but not mushy.
5. Sauté the Cabbage
Halve the cabbage, remove the core, and slice into wedges. Melt butter in a large skillet over medium-high heat, sprinkle with salt, and sauté the cabbage for 10 minutes until slightly wilted but still crisp.
6. Add Cabbage & Finish Cooking
Place sautéed cabbage atop the cooked carrots in the slow cooker. Continue cooking on low for 30–60 minutes until the cabbage softens and absorbs the savory broth.
7. Roast Red Potatoes
Toss 2 pounds of red potatoes in oil, salt, and your preferred herbs. Roast at 400°F for 35–45 minutes, turning halfway, until golden brown and crispy.
8. Serve
Slice corned beef against the grain and arrange on a platter with cabbage, carrots, and roasted potatoes. Garnish with parsley or chives and serve with horseradish sauce and Irish soda bread.
Oven Method Alternative: Preheat oven to 300°F. Sear corned beef in a Dutch oven, deglaze with broth and mustard, add aromatics, cover, and roast. Add carrots after 2 hours and cabbage for the final 30–60 minutes until fork-tender.
Pro Tips from Experts
How do you get corned beef super tender?
Cook low and slow! Slow cooking at low temperature allows the connective tissue in the brisket to break down, resulting in melt-in-your-mouth texture.
Can I make this recipe in advance?
Yes! Corned beef flavors deepen when cooked a day ahead. Reheat gently to avoid drying out the meat.
What’s the best horseradish sauce pairing?
A creamy homemade horseradish sauce balances the rich beef, adding a spicy kick. Mix prepared horseradish, sour cream, Dijon mustard, and a pinch of salt.
Best Ways to Serve
Classic Irish Feast: Serve with Irish Soda Bread and a side of mustard.
Casual Dinner: Plate with mashed potatoes and green beans for weeknight comfort.
Holiday Presentation: Garnish with fresh parsley, chives, and lemon wedges for festive flair.
Crosslink: Try our Easy Homemade Irish Soda Bread Recipe for the perfect accompaniment.
Nutrition Per Serving (Approximate)
Calories: 520
Protein: 35g
Fat: 22g
Carbs: 45g
Fiber: 6g
Sugar: 7g
Sodium: 1200mg
Tip: For lower sodium, rinse the corned beef lightly and reduce added salt in the potatoes and cabbage.
Storage & Leftovers
Fridge: Store leftovers in airtight containers for 3–4 days.
Freezer: Freeze cooked corned beef (without vegetables) for up to 3 months.
Reheating: Warm gently in a skillet or oven with a splash of beef broth to retain moisture.
FAQ
How long does it take to cook corned beef and cabbage?
Slow cooker: 6–7 hours on low. Oven: 3–4 hours at 300°F.
Can I use frozen vegetables?
Yes! Add frozen carrots and cabbage towards the end of cooking to prevent overcooking.
Is this recipe gluten-free?
Yes, naturally. Avoid pre-packaged spice packets with gluten-containing fillers.
Can I make it in an Instant Pot?
Absolutely! Sear using sauté mode, then pressure cook for 90 minutes, followed by a quick release.
What wine pairs best with corned beef?
A medium-bodied red like Pinot Noir or a crisp white like Riesling complements the flavors beautifully.
Recipe Variations
Vegetarian Twist: Replace corned beef with roasted portobello mushrooms, keeping cabbage and potatoes intact.
Spicy Kick: Add a teaspoon of smoked paprika or chili flakes to the broth.
Slow-Roasted Method: For deeper flavor, roast corned beef at 275°F for 4–5 hours with carrots and cabbage added midway.
Healthier Version: Use low-sodium corned beef and roast potatoes with minimal oil.
Conclusion
Indulge in the Classic Irish Corned Beef and Cabbage Recipe with Roast Potatoes and Horseradish Sauce Recipe, a timeless meal that blends tradition, flavor, and comfort in every bite. Whether for St. Patrick’s Day, a family dinner, or a special occasion, this recipe delivers rich, hearty satisfaction. Unlock the secrets of Ireland’s culinary heritage and delight your taste buds today!