About the Recipe
You can't go wrong with this oven roasted classic St. Patrick's Day meal. The corned beef emerges from the oven tender and subtly spiced, and the bronzed veggies are delicious. This corned beef and cabbage recipe takes three hours to cook, but it’s almost entirely hands-off.
Ingredients
1 Stoysich Corned Beef Brisket (about 4 pounds)
2 bay leaves
3-1/2 pounds small red potatoes (10-15), cut in half, peeled (optional)
8 medium carrots, cut in half and quartered
1 medium head cabbage, cut into wedges
FOR THE HORSERADISH BUTTER
1 stick unsalted butter, melted
2 Tbsp. freshly chopped chives, optional
4 Tbsp. prepared horseradish - or less, to taste
¼ tsp. sea salt
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
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sugar