![](https://www.4theloveoffoodblog.com/wp-content/uploads/2011/03/cornedbeefandcabbage-623x1024.jpg)
Even with all the steps, this recipe was easy to make and came out perfect (although not quite as beautiful as Mcguire’s -but they’ve had years to perfect theirs!)
The inspiration:
McGuire’s Stunning Corned Beef and Cabbage Dinner
![](https://1.bp.blogspot.com/-AKI1a2G2WnY/Vi-R6AhV-bI/AAAAAAAAcvw/V-To6Tp7TU8/s1600/spoon.png)
Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
Ingredients
- 3 Pound Corned Beef brisket
- 15 cloves
- 3 tbsp spicy or dijon mustard
- 1-2 tbsp minced garlic
- fresh ground pepper
- 1 head of green cabbage
- 8-10 gold baby potatoes
- 1 lb bag of baby carrots
- 3 tbsp butter plus for for topping
- 2 tbsp light brown sugar
- 2 tbsp honey
- water for steaming
- Horseradish Cream Sauce for serving {link below}
Instructions
- Preheat oven to 325 degrees.
- Lay the corned beef in a pan fat side up and stud with cloves.
- Spread mustard, garlic, and fresh ground pepper all over beef.
- Wrap pan with aluminum foil and bake for 2 hours.
- Steam the carrots in a covered saucepan with 1 inch water until simmering.
- Add butter, brown sugar, and honey and continue to cook on low until tender.
- Place scrubbed potatoes in a pot of water and bring to a boil.
- Cook until fork tender then drain and top with butter.
- Cut cabbage in half and steam in a pot with simmering water until tender and soft.
- Drain and top with butter.
- Remove corned beef from oven and unwrap foil.
- Remove the cloves and discard.
- Turn on broiler.
- Place corned beef in broiler for 1-2 minutes until browned and crispy on top.
- Let rest for at least 5 minutes before slicing.
- Cut cabbage in 4ths (or 8ths) and lay the sliced corned beef on top.
- You can pour the horseradish cream over the meat or serve on the side.
- Serve with carrots and potatoes.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Lay the corned beef in a pan fat side up and stud with cloves.
Spread mustard, garlic, and fresh ground pepper all over beef.
Wrap pan with aluminum foil and bake for 2 hours.
Steam the carrots in a covered saucepan with 1 inch water until simmering.
Add butter, brown sugar, and honey and continue to cook on low until tender.
Place scrubbed potatoes in a pot of water and bring to a boil.
Cook until fork tender then drain and top with butter.
Cut cabbage in half and steam in a pot with simmering water until tender and soft.
Drain and top with butter.![](https://www.4theloveoffoodblog.com/wp-content/uploads/2018/03/horseradishcrm-685x1024.jpg)
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2018/03/horseradishcrm-685x1024.jpg)
Here’s the recipe for my delicious Horseradish Cream Sauce.
Remove corned beef from oven and unwrap foil.
Remove the cloves and discard.
Turn on broiler.
Place corned beef in broiler for 1-2 minutes until browned and crispy on top.
![](https://www.4theloveoffoodblog.com/wp-content/uploads/2018/03/IMG_9838-1024x682.jpg)
Let rest for at least 5 minutes before slicing.
I cut the cabbage and laid the corned beef on top.
You can pour the horseradish cream over the meat or serve on the side.
Serve with carrots and potatoes.
I used leftovers for Reuben Sandwiches the next day!
![](https://3.bp.blogspot.com/-r9PneFksNtw/Vi-UfcEygVI/AAAAAAAAcw0/PkPL73U8_Q4/s1600/sig2.png)
Very impressive! I've never attempted to cook a traditional Irish feast. Looks like hard work – but as though the results are very worth it! 🙂
Thanks for using our horseradish! Looks like a great dinner.
Thanks! Enjoy your horseradish and would love to work together in the future 🙂