Classic Corned Beef & Cabbage with Zesty Horseradish (Print Version)

Classic Corned Beef and Cabbage is easy to make! Get my recipe for tender, flavorful beef, cabbage & zesty horseradish sauce. Youll love it!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 15 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Contains Beef

# Ingredients:

→ Main Ingredients

01 - 3-4 lbs corned beef brisket (flat cut, with spice packet)
02 - 1 small head green cabbage, quartered
03 - 4-5 medium carrots, peeled and roughly chopped
04 - 6-8 small potatoes (Yukon Gold or red bliss), halved or quartered
05 - 1 large yellow onion, quartered

→ Flavor Boosters

06 - 2 bay leaves
07 - 1 tbsp whole black peppercorns
08 - Water (to cover brisket)

→ Zesty Horseradish Sauce

09 - 1/4 cup prepared horseradish (more if you like a kick!)
10 - 1/2 cup sour cream
11 - 2 tbsp fresh chives, finely chopped
12 - Pinch of salt and black pepper (to taste)

# Instructions:

01 - Alright, first things first, grab that corned beef brisket. Give it a quick rinse under cold water – just to get rid of any excess brine, you know? Then, pop it into a large Dutch oven or a heavy-bottomed pot. Mine is usually a bit snug in there, but that's okay. Now, pour in enough cold water to cover the brisket by about an inch or two. This is where I always double-check the water level, because I once didn't add enough and had to scramble mid-cook. Toss in the pickling spice packet that usually comes with the beef, along with those bay leaves and whole peppercorns. It already smells like promise!
02 - Bring that pot to a boil over high heat, then immediately reduce the heat to low, cover it, and let it simmer. Oh, the simmering! This is the magic part where the tough brisket transforms into something unbelievably tender. I usually let it go for about 2.5 to 3 hours, or until a fork easily slides into the meat. Don't rush it, seriously. I tried once to speed it up and the beef was chewy – a real bummer. Just let it do its slow, gentle dance. This is where the kitchen starts to smell absolutely divine, like a warm hug.
03 - Once the corned beef is getting close to tender, around the 2-hour mark, it’s time for the vegetables. Carefully add your chopped potatoes, carrots, and the quartered onion to the pot. They’ll need about 20-25 minutes to get tender, soaking up all those incredible flavors from the broth. I always make sure they’re mostly submerged. This step is where the dish really starts to look like the Classic Corned Beef and Cabbage I know and love. The colors pop, and you can practically taste it already!
04 - About 10-15 minutes before everything else is ready, gently nestle your cabbage wedges into the pot. You don't want to add them too early, or they'll turn mushy, and nobody wants soggy cabbage, right? I like mine with a little bit of a bite, so I keep a close eye on it. It’ll soften beautifully in the steaming broth, still holding its shape and vibrant green color. This is the final touch before the big reveal!
05 - Once the corned beef and all the veggies are tender, carefully remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for about 10-15 minutes. This resting period is so crucial, honestly. It allows the juices to redistribute, making the meat incredibly moist and tender. I skipped this once in my eagerness, and the slices were a bit dry. Never again!
06 - While the meat rests, you can skim any excess fat from the broth if you want, but I usually leave a little for flavor. Slice the corned beef against the grain – this is key for tenderness! Then, arrange the sliced beef and cooked vegetables on a platter. For the horseradish sauce, just whisk together the prepared horseradish, sour cream, and a sprinkle of fresh chives. Serve your Classic Corned Beef and Cabbage with a generous dollop of that zesty sauce. Pure comfort, pure deliciousness!

# Notes:

01 - Always slice the corned beef against the grain; I learned this the hard way with some very stringy slices.
02 - Don't overcook the cabbage; it should be tender but still have a slight bite, not mushy.
03 - Let the brisket rest after cooking; it makes a huge difference in the juiciness of the meat.
04 - Keep the horseradish sauce separate until serving to maintain its fresh, zesty kick.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - whisk
05 - serving platter.

# Nutrition (Per Serving):

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

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