If there’s a dish that bridges the gap between hearty comfort food and celebration fare, it’s Corned Beef and Cabbage with Horseradish Cream. Brimming with tender beef, vibrant cabbage, potatoes, and carrots, all tied together with a tangy, creamy horseradish sauce, this recipe is the definition of satisfying. Whether you’re gathering the family for a cozy Sunday dinner or serving up something special for St. Patrick’s Day, this one-pot classic is a breeze to make and always delivers mouthwatering results. The zing of horseradish lifts the rich flavors to a new level, creating a meal that’s as memorable as it is delicious.

Corned Beef and Cabbage with Horseradish Cream Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret here: each element in Corned Beef and Cabbage with Horseradish Cream has a purpose, working together to create a meal that’s rustic and deeply flavorful. Don’t skimp—every ingredient contributes to the taste, texture, and beautiful color on your plate.

Corned beef brisket (3–4 lb) with spice packet: The star of the show, well-marbled for maximum tenderness and flavor.
Water (10 cups): Plenty to fully submerge the brisket and vegetables while creating a savory broth.
Bay leaf (1): Adds a subtle herbal aroma that enhances the beef as it simmers.
Black peppercorns (1 teaspoon): Infuses the broth with gentle spice and warmth.
Carrots (4 medium, peeled and chunked): Sweet and colorful, they soak up all the delicious cooking liquid.
Potatoes (4 medium, quartered): Their starchiness makes the meal heartier and complete.
Green cabbage (1 small head, in wedges): Mild and tender when cooked, brightening up the entire dish.
Sour cream (½ cup): The cool, creamy base for that irresistible horseradish sauce.
Prepared horseradish (2 tablespoons): Packs a punch, giving the cream its signature kick.
Dijon mustard (1 tablespoon): Adds a tangy note that perfectly balances the horseradish.
Salt and pepper (to taste): Essential for seasoning both the beef and the horseradish cream just right.
Chopped fresh parsley (optional): A sprinkle on top adds color and freshness to finish the plate.

How to Make Corned Beef and Cabbage with Horseradish Cream

Step 1: Simmer the Corned Beef

Place your corned beef brisket, spice packet, bay leaf, and black peppercorns into a large pot or Dutch oven. Pour in enough water to submerge everything—about 10 cups—then bring to a boil over high heat. Once it bubbles, lower the heat, cover, and let it gently simmer. This slow approach (about 2½ to 3 hours) turns the brisket irresistibly tender and fills your kitchen with those classic savory aromas.

Step 2: Add Carrots and Potatoes

When the brisket is nearly tender, it’s time to invite the vegetables to the party. Carefully add the carrot chunks and potato quarters right into the pot. Let them simmer together with the beef for 20 minutes, so they soak up all those flavorful juices and become perfectly soft without falling apart.

Step 3: Cook the Cabbage

Nestle the cabbage wedges into the simmering broth alongside the beef, carrots, and potatoes. Cook for another 15 to 20 minutes, until the cabbage is just fork-tender but still bright green. This final step ensures every vegetable is cooked just right and ready to join the lineup.

Step 4: Rest and Slice the Beef

Once everything is cooked, carefully lift the corned beef out of the pot and set it aside on a cutting board to rest for 10 minutes. Resting keeps all those wonderful juices inside the meat, so your slices are juicy and not dry. When you’re ready, slice the beef against the grain for the most tender, biteable pieces.

Step 5: Make the Horseradish Cream

While the beef rests, grab a small bowl and mix together the sour cream, prepared horseradish, Dijon mustard, and a bit of salt and pepper. Stir until smooth and creamy. Chill in the refrigerator until you’re ready to eat—this makes the flavors pop even more, and the sauce is the secret weapon to your Corned Beef and Cabbage with Horseradish Cream.

Step 6: Serve It Up

Now comes the best part: arrange slices of corned beef on each plate with generous helpings of potatoes, carrots, and cabbage. Spoon over a big dollop of horseradish cream and, if you like, shower everything with a scattering of fresh parsley. Every bite should have some of everything, and trust me, you’ll be coming back for seconds.

How to Serve Corned Beef and Cabbage with Horseradish Cream

Garnishes

A little flourish goes a long way! Finish Corned Beef and Cabbage with Horseradish Cream with a sprinkle of freshly chopped parsley for color and brightness. If you want a little more zing, add a few extra turns of cracked black pepper or a tiny sprinkle of flaky salt on top just before serving.

Side Dishes

This meal is hearty as-is, but I love serving it with warm, crusty rye or soda bread to soak up all those glorious juices and creamy sauce. For a lighter touch, a mixed green salad with a zippy vinaigrette rounds out the meal without overpowering the star flavors. If you’re feeling extra festive, try a side of roasted root vegetables or buttery peas.

Creative Ways to Present

Why not try making mini platters for individual servings, stacking slices of corned beef over the cooked cabbage and tucking carrots and potatoes around the edge? A drizzle of horseradish cream on top and a swoosh around the plate looks restaurant-worthy. For parties, you could even pile all the components onto a big wooden board for a dramatic, family-style presentation.

Make Ahead and Storage

Storing Leftovers

Corned Beef and Cabbage with Horseradish Cream stores incredibly well. Let everything cool down to room temperature, then place the beef and veggies into airtight containers. The horseradish cream keeps best in a separate small container. Pop it all in the fridge for up to 4 days—perfect for an easy reheat or a delicious sandwich later on.

Freezing

If you have more leftovers than you can eat in a few days, the cooked corned beef, carrots, and potatoes freeze beautifully. Slice the beef and package it in freezer-safe bags (with the vegetables if you like), squeezing out as much air as possible. Label and freeze for up to 2 months. The horseradish cream is best made fresh, so mix a new batch when ready to serve.

Reheating

To warm up Corned Beef and Cabbage with Horseradish Cream, reheat the beef and vegetables gently in a covered skillet with a splash of broth or water until everything is heated through. Microwave works in a pinch, but low and slow on the stove preserves the best texture. Whip up a quick fresh batch of horseradish cream if needed for the finishing touch.

FAQs

Can I make Corned Beef and Cabbage with Horseradish Cream in a slow cooker?

Absolutely, and it turns out wonderfully! Simply place the corned beef, water, spices, and bay leaf in your slow cooker and cook on low for 8–9 hours or high for 5–6 hours. Add the carrots, potatoes, and cabbage in the final 2 hours so the veggies keep their shape and don’t get mushy.

What kind of horseradish should I use for the cream?

Prepared horseradish in a jar, found in the refrigerated section, is perfect for this recipe. It delivers just the right amount of zing while blending smoothly with the sour cream and mustard. Avoid the creamy versions or sauces—they’re a bit too mellow and can dilute the flavor you want.

Can I substitute another cut of beef?

Corned beef brisket is traditional for Corned Beef and Cabbage with Horseradish Cream, as it becomes meltingly tender with slow simmering. Other cuts like round may be used, but they typically won’t be as flavorful or richly textured. For best results, stick with brisket.

How do I keep the vegetables from getting mushy?

Timing is everything! Add potatoes and carrots after the brisket has cooked for most of the time, and cabbage wedges in the last 15–20 minutes. This ensures each vegetable is perfectly cooked — tender but not overdone — and they’ll look gorgeous on the platter.

Is Corned Beef and Cabbage with Horseradish Cream gluten-free?

Yes, this recipe is naturally gluten-free, provided you use a corned beef brisket and prepared horseradish that contain no hidden gluten. Always check labels on store-bought products just to be safe if cooking for someone with celiac or gluten sensitivity.

Final Thoughts

There’s just something undeniably comforting and festive about gathering around the table with a generous serving of Corned Beef and Cabbage with Horseradish Cream. Each bite delivers everything you want: tender meat, sweet vegetables, and that zippy sauce that keeps everyone coming back for more. Give this recipe a try and I promise, it’ll quickly become a new family favorite in your home!

Corned Beef and Cabbage with Horseradish Cream Recipe