Roasted Corned Beef with Horseradish Cream Sauce Recipe

Roasted Corned Beef with Horseradish Cream Sauce Recipe

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

Serves:

Ingredients

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

Instructions

  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!

Nutrition

  • 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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