Glazed Corned Beef with Horseradish Cream Sauce
Tender corned beef with a brown sugar glaze, vegetables and a side of horseradish cream sauce.
We prepared a few days late St. Patrick’s Day meal, but this Glazed Corned Beef with Horseradish Sauce was worth the slight delay.
The corned beef is tender with a delicious brown sugar glaze. Cabbage, carrots and potatoes are served on the side, along with a horseradish cream sauce. I felt that the cream sauce could’ve been thinned out a bit with some milk as mine was a bit thick, but that is a person preference.
Tips for Glazed Corned Beef and Cabbage with Horseradish Cream Sauce:
- One thing to keep in mind is that you need a very large pot to fit all this food.
- The horseradish cream sauce can be thinned out with milk if you find it too thick
All in all, this was a delicious and beautiful meal for St. Patrick’s Day. Enjoy!
Recommended St. Patrick’s Day Recipes!
Glazed Corned Beef and Cabbage with Horseradish Cream Sauce
Tender corned beef with a brown sugar glaze, vegetables and a side of horseradish cream sauce.
Ingredients
For the Corned Beef:
- 3 lb corned beef brisket with seasoning packet
- 10 small red potatoes
- 5 large carrots peeled and sliced into 3-inch chunks
- 1 head cabbage outer leaves removed, and cut into small wedges
For the Horseradish Sour Cream:
- 1 cup sour cream light sour cream is fine
- 2-3 Tbsp. drained horseradish more or less to taste
- 2 tsp. Dijon mustard
- 1/8 tsp. cayenne pepper or to taste
- 1/4 cup minced fresh parsley
- For the Brown Sugar Glaze:
- 1/2 cup light brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup yellow mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
Instructions
- Put the corned beef and seasonings from the packet in a very large pot, large enough to hold all of the vegetables too.
- Cover the brisket with water, place the lid on the pot, and bring to a boil. Lower the heat to a simmer, and cook for 2.5 hours.
- Meanwhile, make the Horseradish Sour Cream. Combine the sour cream, horseradish, Dijon mustard, cayenne pepper, and parsley in a small bowl. Stir to combine, cover and chill until serving time.
- Prepare your veggies. Do not core the cabbage. The core will help hold the cabbage wedges together as it cooks.
- After 2.5 hours, add the potatoes and carrots to the pot. Cover, and cook for 15 minutes.
- Add the cabbage to the pot and allow it to cook for 10 minutes.
- Preheat the oven to 375*F.
- Make the glaze. In a small saucepan, combine all of the glaze ingredients and stir over medium heat for five minutes.
- Remove the brisket from the pot, trim off any large fatty pieces still remaining, and discard. Leave the veggies in the pot for now.
- Place the brisket in a baking pan, and pour the warm glaze over the brisket.
- Place the glazed brisket in the warm oven, and cook for about 10 minutes, basting a couple of times with the run off glaze.
- If desired, turn on the broiler to crisp up the glaze just a bit before removing the brisket from the oven.
- Slice the brisket and serve alongside the vegetables with a hefty dose of the horseradish sour cream.
Nutrition
Calories: 651kcalCarbohydrates: 61gProtein: 32gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 107mgSodium: 2306mgPotassium: 1910mgFiber: 8gSugar: 23gVitamin A: 8019IUVitamin C: 112mgCalcium: 148mgIron: 6mg
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Recipe from Chew, Nibble and Nosh.
That looks sooo good! I've been craving some corned beef. I'm intriuged by the horse radish cream sauce. I'll have to try that!
Classic recipe with the exception of the horseradish sauce which is an awesome addition!
Thank you -this recipe is spot on
I made this recipe for corn beef and cabbage. It is actually my usual way to cook it with exception to the glaze. This time I used the glaze! It was excellent! It really enhanced the corn beef. I didn’t make the horseradish sauce this time but I will the next time.
I made this for New Years, and I must say it was the best I have ever made. This is wonderful!
Happy to hear that, thank you for the feedback Lori 😀
I live alone but would love to try this. Can leftovers be frozen successfully?
I would make the horseradish cream fresh as that probably wouldn’t freeze well. Otherwise I think it would be fine.
Can you cook this in the crockpot? What will the directions be for that?