TESTED & PERFECTED RECIPE – This corned beef and cabbage is roasted and served with roasted veggies tossed in a flavorful horseradish-butter.
The traditional Irish-American dish of corned beef and cabbage is traditionally boiled on the stovetop in a single large pot. However, I much prefer to slow-roast the meat and vegetables separately in the oven. 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.
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