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Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots


  • 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}


  • 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.