Corned Beef and Cabbage Dinner

READY IN: 3hrs 30mins
Recipe by Paprika Pink

From Land O' Lakes. A traditional Irish recipe. No short-cuts, but no frills either.

Top Review by Cheri B

I used this recipe for the Feast on St.Patty's Day, I did not use apple juice, the bay leaves,and we do not like rutabega and I used fresh onions. BUT this cooking structure is what I was looking for ! We loved the horseradish & mustard sauce. Everyone raved about his. I had to give YOU the credit ! Thank You I will keep this and use it again when the cornbeef craving strikes. DH said 5 star !

Ingredients Nutrition


  1. Heat oven to 325°F
  2. Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours.
  3. Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm.
  4. Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables.
  5. Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.

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