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!
For Corned Beef and Vegetables:
- 4lbcorned beef,flat-cut, with seasoning packet
- 4tbspunsalted butter,melted
- ¼tspground black pepper
- 6medium carrots,cut into 2-inch chunks
- 1¼lbgold 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
- ¼tspground black pepper
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:
Rinse the corned beef several times under running cold water.
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.
Roast on the middle rack for 3 hours.
In a small bowl, mix together the melted butter, horseradish, salt and pepper.
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.
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.
Check on the veggies occasionally to be sure they are browning evenly.
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.
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:
Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
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
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