Name: Roasted Corned Beef with Horseradish Cream Sauce Recipe
Prep time: 20 min
Cook time: 3 h
Yield: 8
Ingredients: For The Corned Beef and Vegetables; 4 lb flat-cut corned beef; 4 tbsp unsalted butter; 2 tbsp prepared horseradish; 1½ tsp salt; ¼ tsp ground black pepper; 6 medium carrots; 1¼ lb gold potatoes; 1 small green cabbage; 2 tbsp chopped Italian parsley; For The Horseradish Cream Sauce; 1 cup sour cream; 2 tbsp prepared horseradish; 1 tbsp dijon mustard; 1 tsp white wine vinegar; ¼ tsp salt; ¼ tsp ground black pepper; ¼ tsp sugar

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
1½tspsalt
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
¼tspsalt
¼tspground black pepper
¼tspsugar

Instructions

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!