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Oven Roasted Corned Beef & Cabbage

Prep Time:

20 Minutes

Cook Time:

3 1/2 Hours


8 Servings


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.


  • 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


  • 1 stick unsalted butter, melted

  • 2 Tbsp. freshly chopped chives, optional

  • 4 Tbsp. prepared horseradish - or less, to taste

  • ¼ tsp. sea salt


  • 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


Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position

  1. Place the corned beef fat side up in a large roasting pan. Pour about ⅛ inch water around the meat. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.

Meanwhile, in a small bowl, mix together the melted butter, horseradish, chives, salt and pepper.

Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down.

After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven.

Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender.

Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom.

Transfer the corned beef to a cutting board,and the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.


  1. Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.

  2. Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.

Copyright ©2023  Frank Stoysich Meats, Inc. 
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