Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

Name: Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce
Total time: 200 min
Yield: 6
Ingredients: 1 flat-cut corned beef with seasoning packet; 4 Tbsp unsalted butter, melted; 2 Tbsp prepared horseradish; tsp 1-1/2 salt; 6 medium carrots, cut into 2-in chunks; mg 1-1/4 small gold potatoes , halved; 1 very small green cabbage, cored cut into 1/2-inch-thick slices; 2 Tbsp chopped italian parsley, for garnish; 1 c sour cream; 2 Tbsp prepared horseradish, plus more to taste; 1 Tbsp dijon mustard; 1 tsp white wine vinegar; 1/4 tsp ground black pepper; 1/4 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp sugar

Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

3 hr(s) 20 mins

Total time

6

Serving

16

Ingredients

Enable cook mode

Ingredients

flat-cut corned beef with seasoning packet

Tbspunsalted butter, melted

Tbspprepared horseradish

tsp1-1/2 salt

medium carrots, cut into 2-in chunks

mg1-1/4 small gold potatoes , halved

very small green cabbage, cored cut into 1/2-inch-thick slices

Tbspchopped italian parsley, for garnish

csour cream

Tbspprepared horseradish, plus more to taste

Tbspdijon mustard

tspwhite wine vinegar

¹⁄₄

tspground black pepper

¹⁄₄

tspsalt

¹⁄₄

tspground black pepper

¹⁄₄

tspsugar

Directions

Step 1

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

Step 2

Rinse the corned beef several times under running cold water. (No need to dry it.)

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