Roasted Corned Beef with Horseradish Cream Sauce Recipe

Here we have a hearty and flavorful dish of roasted corned beef with a zesty horseradish cream sauce. This traditional meal is perfect for a family dinner, or for celebrating a special occasion. The horseradish cream sauce adds a distinct tangy flavor that perfectly complements the savory corned beef. Yielding crispy vegetables and tender beef, this is a meal that is sure to be a hit.

Roasted Corned Beef with Horseradish Cream Sauce Recipe

The key ingredient here is the corned beef. Corned beef is a type of salt-cured beef product. They are easily found in most supermarkets, often in the meat or deli section. Prepared horseradish is another ingredient to lookout for, usually found in the condiment aisle or near the pickles and relishes.

Ingredients for Roasted Corned Beef and Horseradish Cream Sauce

Corned beef: The star of this dish, providing a rich, savory flavor.

Unsalted butter: Adds a creaminess to the dish.

Prepared horseradish: Gives the dish a tangy kick.

Salt: Enhances the flavors of the dish.

Ground black pepper: Adds a little heat.

Carrots: Adds a sweet, earthy flavor.

Gold potatoes: Provides a hearty element to the dish.

Green cabbage: Adds crunch and a touch of bitterness.

Italian parsley: Adds a fresh, slightly peppery flavor.

Sour cream: Base for the cream sauce, adding a creamy tanginess.

Dijon mustard: Adds depth to the sauce.

White wine vinegar: Balances out the creaminess with acidity.

Sugar: Very slight sweetness to balance the tanginess of the horseradish.

One reader, Charity Stewart says:

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The roasted corned beef with horseradish cream sauce recipe is a game-changer! The meat was tender and flavorful, and the horseradish cream sauce added a delightful kick. The veggies were perfectly roasted, and the whole dish was a hit with my family. A definite must-try for any meat lover!

Charity Stewart

Techniques for Perfecting Roasted Corned Beef with Horseradish Cream Sauce

How to roast the corned beef and vegetables: This involves rinsing the corned beef, placing it in a roasting pan with water and seasoning, and roasting it in the oven for a specific duration. The vegetables are prepared separately and roasted alongside the corned beef.

How to make the horseradish cream sauce: This involves combining sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, pepper, and sugar in a bowl and stirring to combine. Adjust the seasoning to taste.

How To Make Roasted Corned Beef with Horseradish Cream Sauce

Fill your belly up with a hearty serving of this roasted corned beef, served alongside tender veggies, and smothered in a piquant, creamy horseradish sauce!

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



For Corned Beef and Vegetables:

  • 4lbcorned beef,flat-cut, with seasoning packet
  • 4tbspunsalted butter,melted
  • 2tbsphorseradish,prepared
  • tspsalt
  • ¼tspground black pepper
  • 6medium carrots,cut into 2-inch chunks
  • lbgold potatoes,halved
  • 1small green cabbage,cored, cut into ½-inch-thick slices
  • 2tbspItalian parsley,chopped, for garnish

For Horseradish Cream Sauce:

  • 1cupsour cream
  • 2tbsphorseradish,prepared, plus more to taste
  • 1tbspdijon mustard
  • 1tspwhite wine vinegar
  • ¼tspsalt
  • ¼tspground black pepper
  • ¼tspsugar


  1. Preheat the oven the 325 degrees F. Set 1 oven rack in the middle position and another in the bottom position.

Corned Beef and Vegetables:

  1. Rinse the corned beef several times under running cold water.

  2. Place the corned beef fat side up in a large roasting pan. Pour about ⅛ inch of water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil.

  3. Roast on the middle rack for 3 hours.

  4. In a small bowl, mix together the melted butter, horseradish, salt and pepper.

  5. Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet. Drizzle the horseradish-butter mixture over the vegetables and toss with a spatula to coat all of the vegetables evenly, keeping them separate. Turn the potatoes so that they are cut side down.

  6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender.

  7. Check on the veggies occasionally to be sure they are browning evenly.

  8. Transfer the corned beef to a cutting board and let sit for about 5 minutes, until cool enough to handle. Cut off the layer of fat on top of the corned beef and discard.

  9. Slice the meat against the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired.

Horseradish Cream Sauce:

  1. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.

  2. Serve with the corned beef, and enjoy!


  • Calories: 635.22kcal
  • Fat: 45.53g
  • Saturated Fat: 17.73g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 19.30g
  • Polyunsaturated Fat: 1.79g
  • Carbohydrates: 19.24g
  • Fiber: 3.27g
  • Sugar: 4.36g
  • Protein: 36.03g
  • Cholesterol: 152.68mg
  • Sodium: 2864.03mg
  • Calcium: 80.78mg
  • Potassium: 1191.59mg
  • Iron: 4.72mg
  • Vitamin A: 485.38µg
  • Vitamin C: 81.81mg

Mastering the Art of Horseradish Cream Sauce

When preparing your corned beef, it's important to slice the meat against the grain. This means cutting perpendicular to the direction of the muscle fibers. This technique will make the meat more tender and easier to chew, enhancing the overall eating experience. Also, when roasting your vegetables, turning the potatoes cut side down will result in a crispier texture. Remember to check on your vegetables occasionally to ensure even browning. The cabbage tends to brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.

Time-Saving Tips for Making This Recipe

Prep ahead: You can prepare the horseradish cream sauce a day in advance and store it in the refrigerator. This will save you time on the day of cooking.

Use a slow cooker: Consider using a slow cooker to cook the corned beef and vegetables. This method allows for hands-off cooking and can save time and effort.

Invest in pre-cut vegetables: To save time, consider purchasing pre-cut vegetables from the grocery store. This can eliminate the need for extensive prep work.

Multi-task: While the corned beef is roasting, use that time to prepare other components of the meal or to tackle other kitchen tasks.

One-pot cooking: Consider cooking the corned beef and vegetables in a single pot or using a roasting pan to minimize clean-up time.

Sharp knives: Ensure your knives are sharp for efficient and safe slicing and chopping, saving time and effort in the kitchen.

Organize ingredients: Before starting the recipe, organize all the ingredients and kitchen tools to streamline the cooking process and save time.

Substitute Ingredients For Roasted Corned Beef with Horseradish Cream Sauce Recipe

  • flat-cut corned beef - Substitute with brisket: Brisket is a similar cut of beef that can be used as a substitute for corned beef. It has a rich flavor and tender texture when cooked.

  • unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter, adding a different flavor profile to the dish.

  • prepared horseradish - Substitute with fresh grated horseradish: Fresh grated horseradish can be used as a substitute for prepared horseradish, providing a more intense and vibrant flavor.

  • salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, adding a slightly different flavor and texture to the dish.

  • ground black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly different flavor to the dish.

  • carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots, offering a slightly sweeter and nuttier flavor to the dish.

  • gold potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes are a suitable substitute for gold potatoes, providing a similar creamy texture and buttery flavor.

  • green cabbage - Substitute with savoy cabbage: Savoy cabbage can be used as a substitute for green cabbage, offering a more delicate and crinkled texture.

  • Italian parsley - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for Italian parsley, providing a similar fresh and herbaceous flavor to the dish.

  • sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for sour cream, offering a similar creamy texture and tangy flavor.

  • Dijon mustard - Substitute with whole grain mustard: Whole grain mustard can be used as a substitute for Dijon mustard, adding a different texture and a slightly milder flavor to the sauce.

  • white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for white wine vinegar, providing a slightly fruity and tangy flavor to the sauce.

  • sugar - Substitute with honey: Honey can be used as a natural substitute for sugar, adding a touch of sweetness and depth of flavor to the sauce.

Presentation Tips for a Mouthwatering Dish

  1. Elevate the plating: When presenting the roasted corned beef with horseradish cream sauce, focus on creating a visually appealing plate. Arrange the sliced corned beef neatly, and artfully position the roasted vegetables to create a balanced and inviting presentation.

  2. Incorporate vibrant colors: Introduce pops of color to the plate by incorporating vibrant elements such as fresh parsley or microgreens. These colorful accents will enhance the visual appeal and add a touch of elegance to the dish.

  3. Pay attention to texture: Consider incorporating elements that add textural contrast to the dish. For example, you can sprinkle toasted mustard seeds over the corned beef for a delightful crunch, adding an extra layer of complexity to the overall dining experience.

  4. Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to breathe visually. Avoid overcrowding the plate and allow the components of the dish to stand out, creating a visually striking presentation.

  5. Incorporate artistic drizzling: Use the horseradish cream sauce as a canvas for artistic drizzling. Create elegant swirls or delicate patterns with the sauce to add a touch of sophistication to the overall presentation.

  6. Consider the plate shape and size: Select the appropriate plate that complements the dish. The plate should provide ample space for each element while enhancing the overall visual appeal of the presentation.

  7. Garnish with edible flowers: Introduce a touch of refinement by garnishing the plate with edible flowers, such as nasturtiums or violas. These delicate blooms will add a subtle floral aroma and a visually stunning element to the dish.

  8. Emphasize precision in plating: Pay close attention to the placement of each component on the plate, ensuring precision and attention to detail. A meticulously arranged presentation demonstrates a high level of culinary finesse.

  9. Create a harmonious composition: Strive to create a harmonious composition on the plate, balancing the colors, textures, and shapes of the dish to create a visually captivating and sophisticated presentation.

  10. Highlight the horseradish cream sauce: Showcase the horseradish cream sauce as a focal point of the presentation. Use a quenelle or a small spoon to elegantly place the sauce on the plate, drawing attention to its creamy texture and bold flavor.

Essential Tools for Making Roasted Corned Beef

  • Oven: The oven is used for roasting the corned beef and vegetables at a controlled temperature, ensuring even cooking and browning.

  • Roasting pan: A roasting pan is essential for cooking the corned beef and catching any drippings, keeping the oven clean.

  • Aluminum foil: Aluminum foil is used to tightly cover the roasting pan, creating a sealed environment for the corned beef to cook in.

  • Small bowl: A small bowl is used for mixing the melted butter, horseradish, salt, and pepper to create a flavorful basting mixture for the vegetables.

  • Rimmed baking sheet: The rimmed baking sheet is used to roast the carrots, potatoes, and cabbage, allowing for even browning and caramelization.

  • Cutting board: A cutting board is essential for slicing the cooked corned beef into 1/4-inch slices before serving.

  • Platter: A platter is used for arranging the sliced corned beef and roasted vegetables for serving.

  • Small bowl: Another small bowl is used for combining the ingredients to create the horseradish cream sauce, providing a tangy and creamy accompaniment to the roasted corned beef.

Storing and Freezing Tips for Roasted Corned Beef

  • Refrigerate any leftover corned beef and vegetables in separate airtight containers for up to 4 days. The horseradish cream sauce can also be stored in the refrigerator for up to 4 days.
  • To freeze the corned beef, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container or bag. It can be frozen for up to 2 months. Thaw the frozen corned beef in the refrigerator overnight before reheating.
  • The roasted vegetables do not freeze well and are best consumed within a few days of cooking.
  • To reheat the corned beef, place it in a baking dish with a small amount of water or beef broth. Cover the dish with foil and reheat in a 325°F oven until heated through, about 20-25 minutes.
  • Alternatively, you can reheat the corned beef in a steamer basket over simmering water until heated through, about 10-15 minutes.
  • The horseradish cream sauce can be served cold or at room temperature, so there's no need to reheat it. Give it a good stir before serving, as the ingredients may separate slightly during storage.

How To Reheat Leftover Corned Beef and Horseradish Cream Sauce

  • Preheat your oven to 350°F (175°C). Place the leftover corned beef in a baking dish and cover it with aluminum foil. Bake for about 20-25 minutes, or until the meat is heated through. This method helps to retain the moisture in the meat and prevents it from drying out.

  • If you prefer a crispier texture, you can also reheat the corned beef in a skillet. Melt a tablespoon of butter in a skillet over medium heat. Add the sliced corned beef and cook for 2-3 minutes on each side, or until it's heated through and slightly crispy on the edges.

  • For the roasted vegetables, place them on a baking sheet and reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until they're heated through and slightly crispy. You can also give them a quick sauté in a skillet with a bit of olive oil or butter to refresh their flavor and texture.

  • To reheat the horseradish cream sauce, place it in a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval, until it's heated through. Alternatively, you can reheat the sauce in a small saucepan over low heat, stirring constantly to prevent it from burning or separating.

  • If you want to give your leftover corned beef a new twist, try making a corned beef hash. Chop the corned beef and roasted vegetables into small pieces, then sauté them in a skillet with some diced onions and potatoes. Cook until the potatoes are crispy and the hash is heated through. Serve with a dollop of the reheated horseradish cream sauce on top.

Interesting Trivia About Corned Beef and Horseradish

Corned beef is not actually made from corn, but rather refers to the large grains of salt used to cure the beef.

Budget-Friendly: Making Roasted Corned Beef at Home

The cost-effectiveness of this roasted corned beef with horseradish cream sauce recipe is quite favorable. The main ingredients, such as corned beef, carrots, potatoes, and cabbage, are relatively affordable and can be purchased in bulk. The versatility of the dish also allows for potential leftovers, reducing food waste. Considering the quantity and quality of the meal, this recipe offers great value for a household of four. The approximate cost for this meal is around $25-$30, making it a budget-friendly option for a satisfying and flavorful dinner. Verdict: 9/10

Is Roasted Corned Beef with Horseradish Cream Sauce Healthy?

The roasted corned beef with horseradish cream sauce recipe is a hearty and flavorful dish, but it may not be the healthiest option due to a few factors:

  • Corned beef is typically high in sodium, which can contribute to high blood pressure and other health issues when consumed in excess.
  • The recipe uses butter, which is high in saturated fat. While some saturated fat is okay in moderation, too much can increase the risk of heart disease.
  • The horseradish cream sauce, while delicious, is made with sour cream, which is also high in saturated fat.

However, the recipe does include some healthy elements, such as:

  • The inclusion of carrots, potatoes, and cabbage, which provide essential vitamins, minerals, and fiber.
  • The use of horseradish, which contains compounds that may have anti-inflammatory and antibacterial properties.

To make this recipe healthier, consider the following suggestions:

  • Opt for a low-sodium corned beef or try making your own from scratch using less salt.
  • Replace some or all of the butter with heart-healthy olive oil.
  • Use a lower-fat sour cream or Greek yogurt in the horseradish cream sauce to reduce the saturated fat content.
  • Increase the proportion of vegetables to meat, ensuring you get a good balance of nutrients.
  • Experiment with additional herbs and spices, such as garlic, rosemary, or thyme, to add flavor without relying on salt.

By making these adjustments, you can enjoy the delicious flavors of this dish while making it a bit more nutritious and well-rounded.

Editor's Opinion: A Delightful Twist on a Classic Dish

This roasted corned beef with horseradish cream sauce recipe is a delightful twist on a classic dish. The slow roasting of the corned beef ensures a tender and flavorful result, while the horseradish cream sauce adds a zesty and creamy element to complement the meat. The addition of roasted vegetables brings a lovely balance to the meal. The instructions are clear and easy to follow, making this recipe accessible for home cooks. Overall, this dish promises a satisfying and comforting dining experience.

Why trust this Roasted Corned Beef with Horseradish Cream Sauce Recipe:

This recipe uses high-quality corned beef and fresh vegetables, ensuring a delicious and wholesome meal. The horseradish cream sauce adds a zesty kick, complementing the savory flavors. The detailed instructions and precise cooking times guarantee excellent results. Trust the combination of traditional Irish cuisine and modern culinary techniques to create a memorable dining experience.

Want to share your experience making this Roasted Corned Beef with Horseradish Cream Sauce Recipe or discuss tips and variations? Join the conversation in the Recipe Sharing forum section.
Can I use a different cut of corned beef for this recipe?
Yes, you can use a different cut of corned beef, such as point-cut, but the cooking time may vary. Adjust the cooking time according to the size and thickness of the meat.
Can I make the horseradish cream sauce ahead of time?
Absolutely! The horseradish cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a good stir before serving.
Can I omit the butter in the horseradish-butter mixture for the vegetables?
If you prefer, you can omit the butter from the horseradish-butter mixture. The vegetables will still roast beautifully with just the horseradish, salt, and pepper.
Can I use a different type of potato for this recipe?
Yes, you can use a different type of potato, such as red potatoes or russet potatoes, if you prefer. Just be mindful of the cooking time as different potatoes may require slight adjustments.
Can I freeze the leftover roasted corned beef and vegetables?
Yes, you can freeze the leftover roasted corned beef and vegetables. Store them in an airtight container or freezer-safe bags for up to 2-3 months. Thaw in the refrigerator before reheating.

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