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Dutch Oven Corned Beef and Cabbage with Horseradish Sauce is awesome and it’s a great meal to serve on St. Patrick’s Day!
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As a practicing Catholic, I love to see many around the world enthusiastic about, and participating in, a Saint's Feast Day. A Saint Feast Day is a calendar day of the year where a canonized saint’s life is remembered and celebrated.
St. Patrick is known as the Patron Saint of Ireland, although technically he is not a canonized saint (or even Irish, he’s British). The reason being - there wasn’t a formal canonization process during his era.
St. Patrick was a priest and helped to spread and incorporate Christianity through and into Irish Culture during his lifetime. Although not officially canonized by the Catholic Church, his feast day is celebrated each year on March 17th!
To celebrate this feast day: we wear green, drink Irish beer, and eat corned beef and cabbage! Cheers!
Ingredients + subtitutions
Let’s talk quickly about this recipe: it’s corned beef, cabbage, potatoes, and carrots braised in stout beer (Guinness), with a delicious horseradish sauce.
This recipe is anything but complicated, it’s quite easy to make! And if this is your first time making corned beef, I’m glad you found this recipe because it is served with the most delicious dipping sauce that totally elevates the recipe!
The ingredients are:
- Corned beef brisket with spice packet - you can find it at almost any grocery store. If it comes without the spice packet, you can make your own (recipe below)
- Dijon mustard - mixed with some honey, this will help your spice packet stick to the corned beef and it adds flavor and texture.
- Honey - to mix with dijon, if you want, you can just omit it.
- 1 stout beer - just grab a bottle of Guinness and use that. If you want to, you can swap it for beef broth or even Coke or Pepsi.
- Carrots - peeled and cut into thirds.
- Cabbage - discard the woody stems and cut it into 4 wedges.
- Baby potatoes - halved. You can use any potatoes you have, just cut them into 1-inch pieces so that they cook properly.
- Sour cream - this is the base of the horseradish sauce. You can swap it for mayo, if you don’t want to use sour cream or don’t have it.
- Mayo - the combination of sour cream and mayo works well together, but you can make the base of this sauce all mayo or all sour cream. I don’t recommend using Greek Yogurt - it’s a bit too tangy (unless you use Fage brand).
- Prepared horseradish - squeeze the excess water out of the horseradish.
- Dijon mustard - to add a bit of zing and spice to your dipping sauce.
- Lemon juice - for brightness and citrus flavor.
- Fresh parsley or dill - for herby flavor. You can also use chives!
- Kosher salt + pepper
Step-by-step instructions with photos
STEP 1: Remove the corned beef from the package and pat it dry. Place it fat side up in the dutch oven. You can place it fat side down if you want to (it’s not that serious either way), but I like to keep the fat side up to flavor and tenderize the meat as it cooks.
STEP 2: Rub the top with a mixture of honey and dijon mustard.
STEP 3: Sprinkle the spices (from the packet) evenly over the top of the corned beef brisket. The honey and dijon mixture helps the spices stick to the top of the brisket - and gives it a nice caramelized look.
STEP 4: Pour one stout beer into the dutch oven around the sides of the brisket. I used Guinness Stout beer, but technically any beer will do, or beef broth.
STEP 5: Put the lid on and bake for 2 hours.
STEP 6: While the corned beef is in the oven, make the horseradish sauce by whisking together the sour cream, mayo, prepared horseradish, dijon mustard, lemon juice, minced parsley (or dill or chives), salt and pepper. Cover it and place it into the fridge to chill.
STEP 7: Add the carrots, potatoes, and cabbage wedges to the dutch oven. Put the lid back on and bake for another 30 minutes (or until the potatoes are fork tender).
STEP 8: Remove from the oven and let it stand for 10 minutes. Slice the corned beef and serve with the horseradish sauce on the side!
What to serve with dutch oven corned beef and cabbage?
This is a meal on its own, and no additional sides are needed. However, serving this with beer bread or Irish soda bread would be a fantastic choice!
Also, it tastes fabulous with a crisp, tangy Arugula Salad!
How to make homemade spices for corned beef?
If your corned beef doesn't come with a spice packet, do not worry, you can easily make your own at home.
With a mortal and pest, crush together:
- 1 bay leaf
- 1 tsp black peppercorns
Then toss with:
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- ½ tsp kosher salt
Pat that mixture into the top of your corned beef. That's it! Super simple. 🙂
More dutch oven dinner recipes
Dutch oven recipes are really popular on this site for good reason! They make everything taste better! Here are a few of my personal favorites:
Dutch Oven Corned Beef and Cabbage with Horseradish Sauce
Ingredients
- corned beef brisket with spice packet trimmed
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 stout beer
- 5 whole carrots peeled and chopped into thirds
- 1 head cabbage cut into 4 wedges
- 1 lb baby potatoes halved
- ½ cup sour cream
- ¼ cup mayo
- 1 tbsp prepared horseradish excess water squeezed out
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 tsp fresh parsley or dill minced
- ¼ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Remove the corned beef from the package (set the spice packet aside) and pat it dry. Place it fat side up (trim it a bit if you need to) in the dutch oven.
- Mix together the dijon mustard and honey. Rub it on top of the corned beef brisket.
- Sprinkle the contents of the spice packet evenly over the top of the layer of honey mustard sauce.
- Pour one stout beer into the dutch oven around the sides of the brisket.
- Put the lid on it and bake for 2 hours.
- While the corned beef is in the oven, make the horseradish sauce. Whisk together the sour cream, mayo, prepared horseradish, dijon mustard, lemon juice, minced parsley (or dill), salt and pepper. Cover it and place it into the fridge to chill.
- After 2 hours have passed, add the carrots, potatoes, and cabbage wedges. Put the lid back on and bake for another 30 minutes.
- Remove it from the oven when the potatoes are fork tender and let it stand for 10 minutes. Slice the corned beef and serve with the horseradish sauce on the side!
Notes
Nutrition
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Mike
This is hands-down the best corned beef recipe I have seen! Usually when I think of corned beef I don’t get too excited, but this has given me a reason to be excited. Thank you for the delicious recipe.