Name: Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Cuisine: Irish
Ingredients: 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; 6 cloves garlic (smashed and left whole); 1 large onion (sliced into wedges); 15-20 whole peppercorns (or fresh cracked pepper to taste); 8-10 sprigs fresh thyme (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds carrots (peeled and quartered, about 8-10 carrots); 1 large head green cabbage (sliced into wedges); 1 teaspoon kosher salt; 1/2 cup butter (1 stick); 1 batch Roasted Red Potatoes (2 pounds red potatoes needed); 1 batch Horseradish Sauce (for serving); Parsley and/or chives (to garnish)

I absolutely love sharing my take on the Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe because it brings together classic comfort food with a bit of a modern, flavorful twist. For me, this dish is the perfect combination of tender, savory corned beef, sweet carrots, buttery sautéed cabbage, and those crispy roasted red potatoes that just steal the show. What really makes it special is the zingy homemade horseradish sauce that adds the perfect finishing touch. It’s a celebration of hearty flavors that reminds me of good times around the table, and I can’t wait to tell you all about how you can make it your new favorite.

Why You'll Love This Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe

What really grabs me about this recipe is its incredible flavor profile. The corned beef gets a beautiful sear before slow cooking, locking in all those rich juices and spices. Then the vegetables soak up the savory broth and spice blend, giving every bite a lovely balance of tender sweetness and depth. Roasted red potatoes are the crisp and golden contrast I always crave to round out the meal. And the horseradish sauce? It cuts through the richness with a bright kick that makes every mouthful sing.

I also love how approachable this recipe is despite its layers of flavor. Once you get the corned beef seared and into the slow cooker, you can relax and prepare the sides while it’s cooking low and slow. It’s a wonderful recipe for weekends, holiday dinners, or any time you want to treat your family to a dish that feels special but not overwhelming. Plus, it impresses guests while being comforting and familiar enough for a cozy weeknight dinner.

What makes this one stand out in my collection is the attention to technique, like searing the beef first for that extra depth, sautéing the cabbage instead of steaming for a buttery perk, and roasting the potatoes separately so they stay perfectly crispy. These little touches make all the difference, turning a beloved classic into the best corned beef experience you’ve ever had.

Ingredients You'll Need

A white plate filled with four main layers: at the top left, light green cooked cabbage leaves with a soft texture; at the top right, bright orange cooked carrot sticks sprinkled with small green herbs; in the center, thick slices of reddish-brown cooked corned beef showing a fibrous and juicy texture; at the bottom, golden-brown roasted potato wedges with a crispy outside. The plate sits on a white marbled surface with a silver fork partially visible on the top right side. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential, each bringing unique texture, color, and flavor to the dish. From the aromatic spices in the corned beef to the fresh herbs and buttery cabbage, every element plays a vital role in making this dish so memorable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Corned Beef Brisket: The star of the dish, rich and full of savory flavor when slow-cooked properly.
Oil: For searing the beef and creating that golden crust that locks in juices.
Beef Broth: The flavorful base that keeps the meat and veggies moist during cooking.
Whole Grain Mustard: Adds tangy depth to the cooking liquid.
Garlic Cloves: Smash and cook whole for mellow, subtle garlic flavor throughout the dish.
Onion: Provides natural sweetness and aromatic complexity.
Peppercorns: Give just the right amount of spice and warmth.
Fresh Thyme and Bay Leaves: Herbs that infuse the broth with an earthy fragrance.
Carrots: Sweet, tender, and colorful, they complement the beef perfectly.
Butter: Used to sauté the cabbage for a luscious, tender finish.
Green Cabbage: Adds a slightly crispy texture that softens into buttery goodness.
Kosher Salt: Enhances all the flavors and helps draw out moisture during sautéing.
Red Potatoes: Roasted separately for a crispy, golden side that balances the tenderness of other ingredients.
Horseradish Sauce: The perfect spicy-acidic punch that amps up every bite.
Parsley and Chives: Fresh herbs for garnish that bring brightness and color to the final platter.

Directions

Step 1: Heat a large 12-inch skillet over medium-high heat for a couple of minutes until hot. Open your corned beef package, drain the brine, and set aside the spice packet if your brand includes one—you’ll need it later.

Step 2: Add 2 tablespoons of oil to the hot skillet. When the oil shimmers, add the corned beef and sear it for 2 to 4 minutes on one side until it’s golden brown. Flip carefully and sear the other side for another 2 to 3 minutes.

Step 3: Transfer the seared corned beef to your crock pot, placing it fat side up. Don’t discard the skillet just yet; it’s full of flavor.

Step 4: In a measuring cup, combine 1 ½ cups beef broth with 3 tablespoons of whole grain mustard. Use a broth like Better Than Bouillon for rich, homemade taste.

Step 5: Pour the beef broth and mustard mixture into the hot skillet and bring it to a bubble over medium-high heat while scraping the browned bits from the bottom. Pour this flavorful liquid over the corned beef in the crock pot.

Step 6: Add 6 smashed garlic cloves, sliced onion wedges, 15-20 whole peppercorns, 8-10 sprigs of fresh thyme, 2 bay leaves, and the reserved spice packet to the crock pot. Cover and cook on low for 6 to 7 hours.

Step 7: While that’s cooking, prepare your carrots by peeling and quartering them or slicing large carrots in half lengthwise. Add the carrots on top of the beef, cover again, and cook for an additional 1 to 2 hours.

Step 8: Slice the cabbage into large wedges after removing the core. Melt ½ cup butter in a separate large skillet over medium-high heat. Add the cabbage, sprinkle with kosher salt, and sauté for about 10 minutes until slightly wilted but still firm.

Step 9: Place the cabbage wedges on top of the carrots in the crock pot and cook on low for another 30 to 60 minutes until tender and flavorful.

Step 10: Roast 2 pounds of red potatoes in the oven separately until crispy and golden. I recommend roasting rather than slow cooking to keep that perfect texture. This usually takes 30 to 40 minutes.

Step 11: When all components are done, remove the cabbage with a slotted spoon to drain slightly, arrange carrots and cabbage together on a large serving platter, and slice the rested corned beef against the grain into thick slices.

Step 12: Add roasted red potatoes alongside, garnish everything with chopped parsley and chives, and serve with a generous bowl of horseradish sauce. Irish soda bread on the side is the ultimate finishing touch!

Servings and Timing

This recipe comfortably serves 8 hungry people, making it perfect for a family gathering or a holiday meal. Prep time is about 30 minutes for searing, slicing, and prepping vegetables. The total cook time is roughly 8 to 9 hours, thanks to the slow cooker, which means you can set it in the morning and come home to a ready-to-eat feast. There’s no additional resting time needed beyond letting the meat rest for about 10 minutes after cooking to lock in juices. Overall, it’s a low-effort, high-reward dish that fills your home with incredible aromas throughout the day.

How to Serve This Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe

The image shows a sliced meat dish with a pink center and a dark brown, slightly crispy outside, arranged in thick layers in the center of the plate. A white creamy sauce is drizzled in a line across the meat. On one side of the plate, there are bright orange carrot pieces with a slightly glossy texture. On the other side, there is a portion of cooked cabbage with a pale green to light yellow color. The plate is white, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to use a large, rustic platter where each ingredient gets its own space. This presentation lets everyone enjoy the vibrant colors: bright orange carrots, glossy roasted potatoes, pale green cabbage, and the rosy-pink corned beef. I always provide a slotted spoon so people can control how much broth to add to their plates or keep the ingredients separate if they prefer.

The horseradish sauce served alongside is a must-have in my book. If you’re feeling fancy, try topping the sauce with a little fresh dill or lemon zest for extra brightness. For drinks, a crisp Irish stout or a light, citrusy white wine like a Sauvignon Blanc pairs beautifully. I also love the idea of a festive Irish coffee or a sharp ginger ale for those who want non-alcoholic options. This dish is a true crowd-pleaser for St. Patrick’s Day, but it’s equally welcome as a comforting Sunday dinner or any special occasion where hearty flavors are desired.

I recommend serving it warm to hot so the butter in the cabbage stays silky and the potatoes retain their crisp edges. Portion sizes can be generous since leftovers taste fantastic reheated, but I often aim for about 6 ounces of corned beef per person with a heap of veggies on the side for a balanced plate. Garnishing liberally with fresh herbs not only adds pops of color but lifts the entire meal with fresh, grassy notes.

Variations

Personally, I love experimenting with this recipe. If you want to switch things up, you can try substituting the green cabbage with savoy or napa cabbage for a different texture. For a twist on vegetables, parsnips or turnips make excellent additions during the last couple of hours of cooking, adding earthiness that complements the corned beef beautifully.

For those with dietary restrictions, I’ve found this recipe adapts nicely. Gluten-free folks can enjoy it as is, just be sure to double-check the beef broth and spice packet ingredients. Vegan or vegetarian versions obviously require a different approach, but using smoked seitan brisket and vegetable broth, paired with roasted potatoes and sautéed cabbage, can provide a similar experience. Flavor-wise, adding a bit of liquid smoke to your broth helps mimic that meaty richness wonderfully.

Different cooking methods also work well. If you prefer the oven, roasting the corned beef in a Dutch oven with broth and veggies at a low temperature for a few hours yields impressive results with beautiful caramelization. You can also try pressure cooking for a faster version that still delivers tender results, though I believe the slow cooker brings out the best in this particular recipe.

Storage and Reheating

Storing Leftovers

After enjoying your meal, store any leftovers in airtight containers once cooled to room temperature. I recommend glass containers as they don’t absorb flavors and help keep everything fresh. Leftovers will keep well in the refrigerator for 3 to 4 days. Keeping the components separate—meat, cabbage, carrots, and potatoes—helps maintain the best textures.

Freezing

This recipe freezes surprisingly well, especially the corned beef and carrots. Wrap the cooled meat tightly in freezer-safe foil or plastic wrap and place it in a freezer bag or container. Veggies freeze best if flash-frozen separately on a tray before being packed. You can freeze leftovers for up to 3 months. Keep the horseradish sauce refrigerated only, as freezing tends to alter its texture and flavor.

Reheating

For reheating, I prefer gently warming the corned beef and vegetables in a covered baking dish at 300°F until heated through to avoid drying out the meat. Alternatively, stovetop reheating in a skillet with a splash of broth works great for preserving moisture. Reheat the roasted potatoes separately in the oven or toaster oven to bring back their crispiness. Avoid the microwave if you want to keep textures intact, but if you must, heat briefly and check frequently to prevent sogginess.

FAQs

Can I use a different cut of meat for the corned beef?

Absolutely! While I recommend a flat or point cut brisket typical for corned beef, you can also experiment with brisket flats from different suppliers or even brisket tips. Just make sure the meat is well-brined and comes with the spice packet for full flavor.

Is it necessary to sear the corned beef before slow cooking?

Seared or not, the corned beef will be tender after slow cooking, but searing adds fantastic depth of flavor and a nice crust that complements the softness of the meat. I highly encourage this step; it’s quick and worth the extra effort.

Can I cook the entire dish in the oven instead of a slow cooker?

Yes! You can brown the meat in a Dutch oven and roast it low and slow in the oven, adding carrots and cabbage at the appropriate times. Just keep the temperature around 300°F to ensure tenderness without drying out the beef. This method takes about 3 to 4 hours in total.

What’s the best way to make horseradish sauce for this dish?

I like to mix prepared horseradish with sour cream or Greek yogurt, a squeeze of lemon, and a touch of Dijon mustard. This creates a creamy, tangy sauce with a gentle kick that complements the corned beef without overpowering it.

Can I prepare this recipe ahead of time?

Definitely! You can slow cook the corned beef and vegetables a day ahead. Store everything separately for best texture, and reheat gently before serving. The flavors actually deepen when allowed to rest overnight, making it an excellent make-ahead dish.

Conclusion

I hope you’re as excited as I am to try this Best Corned Beef and Cabbage Recipe with Roasted Red Potatoes and Horseradish Sauce Recipe. It’s the perfect fusion of traditional and elevated flavors, a meal that brings warmth and smiles any time you make it. Whether you’re cooking for a festive occasion or just craving something hearty, this recipe will quickly become one of your favorites. Trust me, once you’ve made it, you’ll want to share it with family and friends again and again!