Corned beef and cabbage is a classic Irish-American dish that is synonymous with St. Patrick’s Day. It is made up of corned beef, which is a cured brisket with salt and spices, and cabbage. The traditional method of cooking everything in one large pot on the stovetop yields great results. However, slow-roasting the meats and vegetables in the oven produces a better result. To amp up the flavor, I toss the vegetables in a horseradish-spiked butter sauce before roasting—it makes all the difference. Once roasted, corned meat is tender and lightly spiced. The bronzed veggies can be hard to resist and are easy to eat straight out of the oven. You may even find yourself thinking, “What else can I roast in horseradish butter?”
Horseradish cream sauce is a classic accompaniment for corned cattle and cabbage. This sauce adds a tangy and slightly spiced flavor to the corned cow’s rich and salty flavors. The sauce’s creaminess provides a refreshing contrast to the hot, savory meats and vegetables. For a traditional Irish-American dish, serve corned beef and cabbage with sodabread or cabbage.