Homestyle Corned Beef & Cabbage with Creamy Horseradish (Print Version)

Hearty Homestyle Corned Beef and Cabbage recipe, slow-cooked to tender perfection. Served with a zesty horseradish sauce. Comfort food at its best!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours 30 Minutes minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Contains Beef

# Ingredients:

→ For the Corned Beef & Cabbage

01 - 3-4 lb corned beef brisket (with spice packet)
02 - 4 cups beef broth (low sodium preferred)
03 - 4 cups water (or more, to cover)
04 - 2 bay leaves
05 - 1 tbsp whole black peppercorns
06 - 1 large yellow onion, quartered

→ For the Veggies

07 - 4 large carrots, peeled and roughly chopped
08 - 4 medium potatoes, peeled and quartered
09 - 1 large head green cabbage, cut into 6-8 wedges

→ For the Creamy Horseradish Sauce

10 - 1/2 cup prepared horseradish (drain if very watery)
11 - 1/2 cup sour cream (full-fat)
12 - 2 tbsp fresh dill, finely chopped
13 - 1 tbsp fresh lemon juice
14 - 1 tsp Dijon mustard
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first, pull that corned beef out of its packaging. You'll want to give it a good rinse under cold water to get rid of any excess salt from the brine. Don't skip this, honestly, it makes a difference! Then, pat it dry with some paper towels. Open that little spice packet it came with – that’s pure gold, keep it handy. This simple step sets the stage for a truly flavorful Homestyle Corned Beef and Cabbage.
02 - Now, place the rinsed corned beef in your slow cooker or a large Dutch oven. Scatter those spices from the packet over the top. Add your bay leaves, whole peppercorns, and the quartered yellow onion. Pour in the beef broth and enough water to just barely cover the brisket. If you're using a slow cooker, set it to low for 6-8 hours. If it's a Dutch oven, bring it to a simmer on the stove, then cover and transfer to a 325°F (160°C) oven for 3-4 hours, or until the beef is fork-tender. This is where the magic happens for tender Homestyle Corned Beef and Cabbage!
03 - About 1.5 to 2 hours before the beef is done (or about 1.5 hours before serving if using a slow cooker), carefully add the chopped carrots and potatoes to the pot. They'll cook beautifully in that rich broth, soaking up all the amazing flavors. I always give them a little poke to make sure they're submerged. Don't worry if it looks a bit crowded, they'll make friends in there. This step is crucial for getting perfectly cooked Homestyle Corned Beef and Cabbage with all the fixings.
04 - About 30-45 minutes before serving (or when the beef is nearly done and the other veggies are tender), nestle the cabbage wedges into the pot. You want them to steam and get tender, but still have a bit of bite, not turn into mush. I usually tuck them in around the beef, making sure they get some of that flavorful liquid. The scent of the cooking cabbage at this stage is just heavenly, a true sign of delicious Homestyle Corned Beef and Cabbage coming together!
05 - While everything is finishing up, let's make that killer horseradish sauce. In a small bowl, combine the prepared horseradish, sour cream, finely chopped fresh dill, a squeeze of lemon juice, and Dijon mustard. Give it a good whisk until it's smooth and creamy. Taste it! This is where you can adjust the kick – want more horseradish? Go for it! A little more salt or pepper? Your call. This sauce is a game-changer for Homestyle Corned Beef and Cabbage.
06 - Once the beef is fork-tender and the veggies are perfectly cooked, carefully remove the brisket from the pot and let it rest on a cutting board for about 10-15 minutes. This is important, don't rush it! Slice the Homestyle Corned Beef and Cabbage against the grain for maximum tenderness. Arrange the sliced beef, potatoes, carrots, and cabbage on plates. Spoon some of that amazing broth over everything, and don't forget a generous dollop of that creamy horseradish sauce. A sprinkle of fresh parsley makes it pretty, too!

# Notes:

01 - Don't rush the braising! Low and slow is the secret to tender corned beef.
02 - Leftovers are even better, store sauce separately to avoid sogginess.
03 - If you don't have fresh dill, a tiny bit of dried dill will work in a pinch for the sauce.
04 - A sprinkle of fresh parsley at the end really brightens everything up.

# Equipment Needed:

01 - Large Dutch oven or slow cooker
02 - cutting board
03 - sharp knife
04 - small mixing bowl
05 - whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 45g

Back