Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

Corned beef and cabbage is traditionally boiled but I prefer to roast it in the oven. I also toss the vegetables in horseradish-butter to amp up the flavor. It makes ALL the difference. The bronzed veggies are near impossible to resist eating straight from the oven!

Corned beef and cabbage, the traditional Irish-American dish of salt-cured brisket with vegetables, is traditionally boiled on the stovetop in a single large pot. I much prefer to slow-roast the meat and vegetables separately in the oven — and, to amp up the flavor, I toss the vegetables in a horseradish-spiked butter sauce before roasting. These tweaks to the traditional cooking method make ALL the difference. The corned beef emerges from the oven tender and subtly spiced, and the bronzed veggies are near impossible to resist eating straight from the pan (and will have you thinking, “What else can I roast in horseradish-butter?”).

This corned beef and cabbage recipe takes three hours to cook, but it’s almost entirely hands-off. St. Patrick’s Day is the perfect time to make it, when corned beef briskets are plentiful and on sale.

INGREDIENTS

FOR THE CORNED BEEF AND VEGETABLES

• 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons prepared horseradish
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 6 medium carrots, cut into 2-in chunks
• 1-1/4 lb small gold potatoes (about 2.5" in diameter), halved
• 1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note)
• 2 tablespoons chopped Italian parsley, for garnish (optional)

FOR THE HORSERADISH CREAM SAUCE

• 1 cup sour cream
• 2 tablespoons prepared horseradish, plus more to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar

INSTRUCTIONS

1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about 1/8 inch 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 and roast on the middle rack for 3 hours.

Full read at https://www.onceuponachef.com/recipes/corned-beef-with-roasted-cabbage-carrots-potatoes.html