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Corned Beef Brisket and Cabbage with Horseradish Sauce


Chef: Robyn Fennessey
Food Mood: Holiday
Cuisine: Irish
Servings: 4-6


1 whole Corned Beef (raw), 2-3 lbs.
1 can of beer, Harp preferred
1/2 cup pickling spice
1 head green cabbage, halved and cut into wedges, leaving core intact
4 large carrots, cut into large dice
2 large white onions, cut into eighths
12 red baby potatoes, left whole (or 6 red potatoes, cut in half)
Water as needed


Place corned beef, beer, and pickling spice in a very large pot of the stove.
Add enough water to cover completely.

Bring up to a roaring boil, and then turn down to a slow simmer. Cover and cook. You may have to add more water to keep beef covered as it simmers.

A 3 lb corned beef will take approximately three hours to cook. When it is done, the meat will break apart very easily.

Remove meat from the pot and place on a plate.

Add the potatoes, carrots and onions to the cooking liquid. Let cook for about 10 minutes. Add the cabbage, and continue cooking until tender.

Slice the meat, drain vegetables and serve with horseradish sauce.

The fattier your corned beef, the more it will shrink when cooked. If purchasing a meatier, leaner corned beef, estimate a 6 ounce portion per person.


Horseradish Sauce for Corned Beef

Chef: Robyn Fennessey
Food Mood: Holiday
Cuisine: Irish
Servings: 2 cups


2 cups whole milk
1 Tbsp. butter
1 Tbsp. flour
1 Tbsp. fresh horseradish, peeled and grated
1/2 tsp. Ground nutmeg
Salt and white pepper to taste


Heat milk in a saucepan. In a separate saucepan, melt butter, then mix in the flour. Once the milk has been heated, slowly add the flour/butter mixture. Using a whisk, constantly stirring in order to prevent lumps. Strain through a sieve. Stir in the horseradish and nutmeg. Season with salt and white pepper. Serve warm or cold with the corned beef.

May be prepared up to five days in advance.


Apple Onion Relish for Corned Beef

Corned beef is spectacular. Try it with coleslaw and this apple onion relish, which is a great combo of sweet and savory.

Apple Onion Relish


2 large yellow onions, 1/4 thick slices
2 firm green apples, cored and sliced 1/4 inch
1/2 stick of butter
1 tablespoon of lemon juice or apple cider vinegar
Dash of nutmeg
salt and pepper to taste


Melt butter in large pan over low heat (do not brown). Add apples and lemon juice and cook until slightly tender
Add sliced onions and cook over medium-low heat until onions are transparent. Sprinkle mixture with a dash of nutmeg. Serve immediately or cover and refrigerate.

-It’s also great with pork and chicken dishes!

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