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Classic Corned Beef and Cabbage with Horseradish Sauce

An Irish-American tradition on St. Patrick’s Day, this comforting one-pot dish is great year-round, super-easy to make and perfect for a crowd.
Prep Time 15 minutes
Course Main Course
Cuisine American, Irish
Servings 4
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Ingredients
  

  • One 3-pound corned beef including spice packet
  • 2 pounds 8 medium-small red potatoes
  • One 2 1/2 pound Savoy cabbage cut into 8 wedges
  • Horseradish Sauce:
  • 1 cup sour cream
  • 2 to 3 tablespoons drained horseradish or to taste
  • 2 to 3 teaspoons Dijon mustard or to taste
  • 1/8 to 1/4 teaspoon cayenne or to taste
  • 3 tablespoons minced parsley

Instructions
 

  • Combine corned beef, spice packet of pickling spice and water (16 cups) to cover in a large casserole. Bring to a boil, covered, over high heat. Reduce heat; simmer, covered, 3 hours. Add potatoes and simmer, covered, 15 minutes. Add cabbage and simmer 15 minutes more, or until meat and vegetables are tender.
  • To make horseradish sauce, combine sour cream, horseradish, mustard, and cayenne in a bowl.
  • To serve Slice corned beef against the grain. Transfer to a serving dish and surround with potatoes, halved, and cabbage wedges. Garnish with parsley and serve with horseradish sauce and carrots, if desired.

Notes

Tip: If corned beef isn't sold with a spice packet, add 1 tablespoon pickling spice.