If you’re hunting for hearty, cozy comfort food with plenty of character, Corned Beef and Cabbage with Horseradish Cream is about to steal your heart (and your dinner table). This classic Irish-American dish pairs meltingly tender corned beef with a tumble of vibrant vegetables and finishes it all off with a lively, punchy horseradish cream that wakes up every bite. Whether you’re celebrating St. Patrick’s Day, feeding a hungry crowd, or just craving something traditional and satisfying, this recipe delivers warmth, nostalgia, and unforgettable flavor in every forkful.

Corned Beef and Cabbage with Horseradish Cream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Corned Beef and Cabbage with Horseradish Cream is in its simplicity: classic, accessible ingredients come together effortlessly for showstopping results. Each component plays an important role in building layers of tenderness, brightness, and that craveable zing.

Corned beef brisket with spice packet: The star of the show; choose a well-marbled piece for extra tenderness and let the included spices infuse the meat as it simmers.
Water: Plenty of water creates a flavorful broth for simmering the meat and veggies.
Onion, quartered: Adds sweetness and complexity to the broth without overpowering the other flavors.
Garlic cloves, smashed: Just a hint of garlic flavor infuses the entire dish with depth.
Bay leaf: This humble leaf lends a subtle herbal fragrance you’ll miss if you skip it.
Black peppercorns: Whole peppercorns release a gentle warmth into the cooking liquid.
Baby potatoes, halved: Creamy and hearty, they soak up all those delicious juices.
Carrots, peeled and cut into chunks: Sweet and earthy, carrots add color and soft bite to the plate.
Green cabbage, cut into wedges: The iconic vegetable that softens beautifully and picks up the savory flavors from the broth.
Chopped parsley, for garnish: A sprinkle of fresh parsley brightens up the whole dish just before serving.
Sour cream: The base for the horseradish cream; choose full-fat for the best texture.
Prepared horseradish: Brings a lively, peppery heat that perfectly balances the richness of the meat and cream.
Dijon mustard: Adds tang and depth to the horseradish sauce.
Salt and black pepper: A pinch of each rounds out all the flavors in the horseradish cream.

How to Make Corned Beef and Cabbage with Horseradish Cream

Step 1: Simmer the Corned Beef

Start by nestling your corned beef brisket (spice packet and all) into a large stockpot. Pour in the water, then add the onion, smashed garlic cloves, bay leaf, and black peppercorns. Bring it all to a gentle boil, then reduce the heat and cover. Let the brisket simmer away for 2½ to 3 hours, until it’s fork-tender and the whole kitchen smells like a cozy Irish pub.

Step 2: Rest the Meat

Once the corned beef is melt-in-your-mouth tender, carefully transfer it to a clean plate or cutting board and tent it loosely with foil. This short rest makes the meat easier to slice and keeps all those precious juices where you want them—inside the brisket.

Step 3: Cook the Vegetables

Before the vegetables join the party, skim any fat from the top of the simmering broth. Drop in the baby potatoes and carrots, letting them simmer for about 10 minutes. Then tuck in those cabbage wedges and simmer everything for another 15 minutes, or until the vegetables are perfectly tender but not falling apart. They’ll soak up all the meaty, spiced flavor of the broth.

Step 4: Make the Horseradish Cream

While the veggies finish cooking, quickly stir together the horseradish cream. In a small bowl, combine sour cream, prepared horseradish, Dijon mustard, salt, and pepper. Mix until smooth and creamy, then pop it in the fridge until it’s time to serve. This vibrant sauce is what takes Corned Beef and Cabbage with Horseradish Cream to a whole new level.

Step 5: Slice and Serve

Once the vegetables are tender and the horseradish cream is chilled, slice the rested corned beef against the grain for maximum tenderness. Arrange generous slices alongside a heap of veggies, and don’t forget a sumptuous dollop (or two!) of that tangy cream. Finish each plate with a scatter of chopped parsley for the ultimate touch.

How to Serve Corned Beef and Cabbage with Horseradish Cream

Garnishes

A shower of freshly chopped parsley adds brightness and color to the finished dish, balancing the rich meats and creamy sauce. For even more visual appeal, you could add a few extra cracks of black pepper or a drizzle of extra virgin olive oil over the veggies right at the table. These little touches make Corned Beef and Cabbage with Horseradish Cream irresistible.

Side Dishes

This meal is hearty on its own, but if you want to truly lean in to the celebration, try serving with buttered rye bread, Irish soda bread, or even roasted parsnips. If you’re serving a crowd, a crisp green salad or simple roasted Brussels sprouts round out the meal beautifully without stealing the spotlight.

Creative Ways to Present

Have fun with the presentation! For a rustic, family-style vibe, serve everything straight from the pot at the center of the table. To dress things up, layer slices of corned beef over a bed of cabbage and veggies on a large platter, then spoon the horseradish cream attractively in the middle. Leftovers make sandwiches, sliders, or breakfast hash with runny eggs—so save that last little bit!

Make Ahead and Storage

Storing Leftovers

Any remaining Corned Beef and Cabbage with Horseradish Cream keeps well in the fridge for up to four days. Simply separate the meat, veggies, and sauce into airtight containers. The flavors continue to meld and deepen, making the leftovers even more delicious.

Freezing

The corned beef brisket (without horseradish cream) freezes beautifully for up to two months. Wrap the sliced meat tightly in foil, then seal in a zip-top bag. Thaw in the fridge overnight before reheating. For best results, the veggies are better enjoyed fresh, as freezing can change their texture.

Reheating

To bring the dish back to life, gently reheat the meat and vegetables in a covered skillet with a splash of broth or water over low heat. This keeps everything moist and tender. The horseradish cream is best served cold or at room temperature—just give it a quick stir and dollop it over the reheated plate.

FAQs

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

Absolutely! Place the corned beef, seasonings, and water in your slow cooker and cook on low for 8 to 9 hours. Add potatoes and carrots halfway through, and cabbage during the last hour. The process is hands-off, and the results are just as delicious.

What cut of beef should I buy for this recipe?

Stick with a brisket specifically labeled “corned beef”—it comes pre-brined with the perfect amount of spice. Both flat cut and point cut work, but flat cut slices more neatly for presentation, while point cut can be even more tender and juicy.

Can I prepare the horseradish cream in advance?

Yes! It actually tastes better made ahead, as the flavors meld. Prepare the horseradish cream up to two days in advance and store it in the fridge. Just give it a quick stir before serving alongside your Corned Beef and Cabbage with Horseradish Cream.

How do I keep the vegetables from getting mushy?

Always add the vegetables in stages: cook potatoes and carrots first; add cabbage later. This way everything ends up perfectly cooked, never overdone or soggy.

What can I do with leftovers?

Leftovers turn into fantastic sandwiches, grain bowls, or morning hash with eggs. Just slice the cold corned beef thinly, fill your favorite bread or reheat in a skillet with the vegetables for a quick, satisfying meal. Don’t forget to top with that extra horseradish cream!

Final Thoughts

This Corned Beef and Cabbage with Horseradish Cream is the kind of recipe you’ll want to make part of your family’s food traditions. It’s hearty, nostalgic, and unexpectedly fresh thanks to that zingy sauce. Gather your loved ones, serve up heaping plates, and enjoy every last bite—because this classic never goes out of style!

Corned Beef and Cabbage with Horseradish Cream Recipe