Serves: 4

Corned Beef and Cabbage with Horseradish Mustard Sauce

Prep Time: 15 Minutes
Cook Time: 3 Hours
Roasting Enviroment 550°F


1 corned beef, 4 pounds

4 large shallots, peeled

4 cloves garlic, peeled and smashed

6 stems of parsley

1 sprig fresh thyme

1 tablespoons pickling spice

2 pounds green cabbage, cut into quarters, core in 

1 bunch of petite carrots

Horseradish Mustard Sauce

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons spicy brown  mustard with ale such as Sierra Nevada

2 tablespoons whole grain mustard

2 tablespoons horseradish, hot prepared

1 tablespoons chopped fresh chives


Put the corned beef, seasoning packet that comes with the beef, shallots, garlic, parsley stems, thyme and pickling spice in a roasting pan large enough to hold the corned beef and cabbage. Fill with cold water to 3/4 of the way up side of the meat. Cover tightly and place in oven.

Roast for 2 hours, turning the pan occasionally. Remove from the oven and add the cabbage and carrots. Cover and continue cooking for 1 hour more or until very the meat is very tender and the vegetables are cooked.

Remove the corned beef to a cutting board and slice against the grain. Place on a serving platter, add the vegetables and serve with the Horseradish Mustard Sauce on the side.

For the Horseradish Mustard Sauce:

Mix all ingredients in a small bowl to combine. Refrigerate. Better if made at least one hour before serving.

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