Best Corned Beef with Horseradish Sauce

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This dish is wildly popular for a St. Patrick’s Day feast. But, it’s so good, you’ll want to make it all year.

Our Instant Pot Corned Beef and Cabbage is easy and very delicious. But, there is something special about preparing it on the stove. Traditionally, this is called a New England Boiled Dinner and is a well-known Irish-American tradition. The horseradish chive sauce brings it all together. An amazing one-pot wonder!

An overhead view of a large white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.

How To Make Corned Beef with Horseradish Sauce


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The Ingredients You Will Need

Corned beef briskets are often braised in nothing more than water and they are delicious. To really crank up the flavor profile, we made a deeply flavorful braising liquid that makes the meat and vegetables not only tender, but incredibly tasty. Here’s what you’ll need to have on hand:

Corned beef brisket – You can find corned beef in most supermarkets, especially in March around St. Patrick’s Day. It’s vacuum-packed and almost always includes a seasoning packet. Don’t lose that packet!
Beef bouillon – 1 cube, roughly crumbled with your fingers.
Garlic – Minced.
Mustard – Whole grain Dijon is excellent, but any variety of mustard will work.
Worcestershire sauce
Whole peppercorns – Black is recommended. These can usually be found in the pepper area of the spice section in most supermarkets. If you can’t find them, just omit them. The spice packet will most likely include some.
Guinness beer – Go with the dry stout version. You’ll need just one bottle. If you don’t want to braise with beer, just omit it, or increase the amount of beef broth.
Beef broth – Broth or stock is perfect.
Water – Just enough to almost completely submerge the brisket.
Potatoes – Baby yellow or gold potatoes are perfect. If going with large potatoes, you’ll need to half or quarter them. No need to peel the potatoes.
Carrots – Peeled and cut into strips.
Onion – One medium-sized onion cut into 4 to 6 wedges.
Green cabbage – Try and find a medium-sized cabbage. Cut the bottom of the core off and then carefully cut the cabbage into 4, 5, or 6 wedges.
Seasonings – Coarse sea salt and freshly ground black pepper.

EXPERT TIP: Guinness beer adds a wonderful depth of Irish flavor to the corned beef, but, if you don’t want to cook with beer, simply omit it.

A person pouring a stout Guinness beer into a blue Dutch oven that has beef broth and a corned beef brisket that has been seasoned with mustard seeds and herbs.

Tips for Making Perfect Corned Beef

Braise with Aromatics – A combination of stout beer, beef broth, water, garlic, and mustard is a wonderful base for simmering corned beef. Be sure to use your fingers to press the spice packet contents into the top of the brisket (not the fat side).

Don’t Overcook the Vegetables – The size of the vegetables will determine the length of time they should cook, but if you keep them bite-sized, then they will only need about a total of 30 minutes to become tender. The cabbage only needs 10 minutes. If you cook them longer, they will become mush.

Season Meat and Veggies After Plating – The corned beef naturally will be somewhat salty, but a liberal sprinkle of coarse sea salt and crushed black pepper over the sliced meat and plated vegetables adds incredible taste, and even texture.

Simmer Low and Slow – The key to a successful corned beef with vegetables is to simmer the ingredients gently over low heat for an extended period. This slow cooking allows the flavors to meld and the meat to become tender and succulent. Don’t rush the process.

EXPERT TIP: Depending on the size of your cabbage, you may not be able to fit every one of the wedges into your pot. Try and let each wedge sit in some of the braising liquid. The steam will soften the cabbage. Don’t overcook it, however!

A person placing wedges of freshly cut green cabbage into a large blue Dutch oven that is filled with corned beef that is being braised in beef broth.

How To Serve

Use a couple of large spatulas to carefully remove the brisket from the pot onto a cutting board. You can tent the meat for up to an hour, and it will stay warm.

Look for the grain on the brisket, and then slice perpendicular to it. The grain will appear as long, parallel lines (or grains throughout the cut of beef).  This will give your guests tender meat with every single bite.

The horseradish chive sauce is not too intense, but is the perfect complement to the briny meat and vegetables. Even guests who aren’t fans of horseradish sauce usually like the combination of flavors.

For a true New England Boiled Dinner feast, have plenty of Irish rye bread and Guinness on hand. It all goes together for an amazing profile of flavors. And the next morning, enjoy a big batch of Corned Beef Hash!

A dinner plate filled with a serving of slices of corned beef and cabbage with cooked baby potatoes and carrots.

Other Classic Irish or Irish-American Recipes to Try

Irish cuisine is stick-to-you- ribs delicious. Hearty and fulfilling is what it’s all about. Here is a collection of our favorites that we are certain will be a huge hit with you and your loved ones:

Pub-Style Guinness Beef Pie
Instant Pot Irish Guinness Beef Stew
Shepherd’s Pie
Slow Cooker Dublin Coddle
Homemade Irish Soda Bread
Guinness Ground Beef Pot Pie
Instant Pot Corned Beef and Cabbage
Irish Apple Cake with Custard Sauce
Classic Fish and Chips

These are all nothing short of amazing, without a doubt. But, in the meantime, isn’t this classic dish calling your name?

An overhead view of a dinner plate filled with corned beef and cabbage next to a plate of sliced rye bread and a large platter of more corned beef, cabbage, potatoes, and carrots.

If you’re looking for a way to celebrate St. Patrick’s Day with friends and family, this is the perfect feast.

It’s one of the best one-pot wonders you’ll ever make, eat, and serve. Leftovers make incredible corned beef hash or reuben sandwiches!

And don’t forget the horseradish chive sauce, it really is the perfect match for the delicious meat.

A person using a spoon to drizzle a horseradish chive sauce over strips of braised corn beef on a white dinner plate.

Ready to make the best Irish-American dish this side of Boston? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.

Corned Beef with Horseradish Sauce

Corned Beef with Horseradish Sauce is one of the best one-pot wonders in the world. The braising liquid infuses incredible taste into the corned beef and the vegetables. Be sure not to overcook the vegetables. Leftover corned beef makes amazing hash and Reuben sandwiches!
5 from 4 votes
Print Pin Rate
Course: Entree
Cuisine: Irish, Irish-American
Keyword: how to make corned beef and cabbage, New England Boiled Dinner recipe
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Resting time: 10 minutes
Servings: 6
Calories: 428kcal


  • 1 large (5 to 6-qt) pot with lid A Dutch oven is ideal


  • lb corned beef brisket with spice packet
  • 1 beef bouillon cube crumbled
  • 3 cloves garlic
  • 1 tbsp whole grain mustard
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth
  • 11 oz Guinness beer one bottle
  • 8 whole peppercorns black or green
  • 12 oz baby gold potatoes
  • 3 medium carrots peeled and cut into 1-inch strips
  • 1 medium onion peeled and cut into wedges
  • 1 medium green cabbage base cut off and then cut into wedges
  • Coarse sea salt and freshly ground black pepper

For the Horseradish Sauce

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 1 tbsp chives fresh, finely chopped
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • ½ tsp cayenne pepper


  • Cut excess fat away from the brisket, leaving a thin layer. Cut open the spice packet and sprinkle it over the top side (not the fat side) of the brisket. Use your fingers to press the spices into the meat.
    2½ lb corned beef brisket
  • In a medium-sized bowl, whisk together the bouillon cube, garlic, mustard, Worcestershire, and broth.
    1 beef bouillon cube, 3 cloves garlic, 1 tbsp whole grain mustard, 1 tbsp Worcestershire sauce, 2 cups beef broth
  • Place the brisket in a large pot (with lid), fat side down. Pour the braising liquid into the pot around the brisket. Pour the beer around the side of the brisket. Toss the peppercorns into the liquid. Add enough water to almost completely submerge the meat.
    11 oz Guinness beer, 8 whole peppercorns
  • Bring to a boil and then reduce the heat to low, cover, and simmer for 2 hours.
  • Carefully remove the lid and gently place the potatoes, carrots, and onion around the meat. Cover and simmer for another 20 minutes. Remove the lid and place the wedges of cabbage on top of the meat and vegetables. Cover, and simmer for another 10 minutes.
    12 oz baby gold potatoes, 3 medium carrots, 1 medium onion, 1 medium green cabbage
  • Remove from heat and use two large spatulas (or spoons) to very carefully remove the brisket from the liquid onto a cutting board. Loosely cover with foil.
  • Use a slotted spoon to remove the vegetables from the liquid.
  • Use a sharp knife to slice the corned beef brisket against the grain. Place the sliced meat on a platter and place the vegetables around it. Liberally sprinkle the sea salt and freshly ground black pepper over the sliced brisket and vegetables. Serve with horseradish sauce on the side.
    Coarse sea salt and freshly ground black pepper

Prepare the Horseradish Sauce

  • In a medium-sized bowl, stir together all of the ingredients for the horseradish sauce. Cover and chill if not serving immediately. The sauce can be made several days in advance.
    1 cup sour cream, ¼ cup prepared horseradish, 1 tbsp chives, 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, ½ tsp cayenne pepper


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
If you don't want to cook with beer, simply omit it. You can increase the amount of beef broth, or water. 
Leftovers will keep covered in the fridge for up to five days. The meat and vegetables (other than the cabbage) can be frozen for up to several months. 
Use leftover corned beef to make corned beef hash or Reuben sandwiches. 


Calories: 428kcal | Carbohydrates: 20g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 2979mg | Potassium: 1120mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5582IU | Vitamin C: 114mg | Calcium: 150mg | Iron: 5mg
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  • 5 stars
    Just the AROMA is enough to get to me….SO tasty smelling and we haven’t even eaten it yet…I was a caterer though college (HARD WORK) and hubby was an exec chef. So we can cook. THIS is everything! Making the sauce accompaniment now so the flavors can meld. We were at a St Pattys party so there was corned beef (she cooked it in the crock for TWO DAYS! LOL) Anyway, excited to eat this tasty meal.

    • Diana! Woo hoo!!! We truly hope you and your hubby enjoyed the corned beef and it was up to your awesome culinary standards! Let us know and thank you already for the great review! That means so much to us!!! All the best, Kris & Wesley

      • 5 stars
        We loved it! Hubs said he could spread that horsie sauce on everything in life and be happy!! LOL! Now THAT is a compliment, of the highest order. Had trouble saving for Sammie’s but we did it. Ha ha. Got some Jewish Rye , sauerkraut and going to make Rubens tomorrow night. Thanks and keep up the great recipes. I am picky and not ok with recipes that call for canned soup. Ha ha

  • 5 stars
    I made this corned beef recipe for the first time today and what a hit!! Everyone had second helpings and raved that it was the best corned beef they ever had. And the horseradish sauce was to die for. I’ll be using this one and only recipe from now on.

    • Hi Carole! We can’t even begin to tell you how happy this makes us! We are THRILLED you made the corned beef with horseradish sauce and had such great success!! That is AWESOME! Thank you so so much for sharing and for the wonderful review. That means the world to us!!! Please stay in touch! xoxo Kris & Wesley

  • 5 stars
    How corned-venient you posted this today! I’ll be making corned beef on Thursday.
    When you say 11 oz. Guinness, I’m assuming you are referring to Extra Stout Guinness because they, and only they (as far as I know) come in 11 oz. bottles. Guinness also comes in regular stout, and nitrogenated stout. I prefer the nitrogenated, which is not as strong as Extra, so I’ll buy #3 – 18 packs of 14.9 oz. Guinness nitrogenated to compensate for it not being as strong as the Extra.
    I can explain my logic to my wife after I show her your recipe. I’m REALLY glad you posted this!!!

    • LOL!! We always try to be extra corned-venient, when possible! We used a Guinness Draught bottle that is 11.2 oz. Go with your favorite, you’ll be adding the broth and then water to have enough liquid to almost completely submerge the brisket. We hope you make the corned beef and more than anything…we hope you and your wife have a FANTASTIC St. Patrick’s Day!!! Let us know how it all turns out. And…THANK YOU for the awesome review!!! Keep us posted! Kris & Wesley

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