Corned Beef and Cabbage with Horseradish Cream

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What’s St. Patrick’s Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

 

What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.Corned Beef and Cabbage with Horseradish Cream

A perfect festive dish for the upcoming St Patrick’s Day holiday. I also have a slow cooker Corned Beef and Cabbage, and even a Corned Beef and Cabbage Soup. Another festive dinner idea is my lightened up Shepherd’s Pie.

Keep in mind the meat shrinks down to almost 1 lb when cooked.

What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.
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Corned Beef and Cabbage 

6
SP
292.5 Cals 19.3 Protein 20.5 Carbs 16.1 Fats
Prep Time: 5 mins
Cook Time: 3 hrs
Total Time: 3 hrs
Yield: 4 servings
COURSE: Dinner
CUISINE: American
What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

Ingredients

  • 2.5 lbs corned beef brisket in brine, fat trimmed off
  • 1 cup baby carrots, peeled
  • 1 small head cabbage, cut into 4 wedges
  • 2 bay leaves

For the Horseradish Cream (Optional)

  • 1 tbsp prepared grated horseradish
  • 1/4 cup fat free sour cream, full fat for Keto
  • 1/4 tsp dijon mustard
  • salt and pepper

Instructions

  • In a large pot, place brisket, bay leaves and enough water to cover.
  • Simmer, covered for about an hour per pound.
  • When meat is tender add carrots.
  • Boil for about 10 minutes, then add cabbage.
  • Cook another 15- 20 minutes, until tender.
  • Remove the meat and place on a cutting board.
  • Slice the meat across the grain into thin slices.
  • Serve with vegetables and ladle some broth on top.

Notes

Horseradish Cream
Servings: 5 • Serving Size: 1 tbsp • Old Points: 0 pts • Points+: 0 pts
Calories: 14.8 • Fat: 0.2 g • Protein: 0.7 g • Carb: 2.6 g • Fiber: 0.2 g

Nutrition

Serving: 1/4 of meat and veggies, Calories: 292.5kcal, Carbohydrates: 20.5g, Protein: 19.3g, Fat: 16.1g, Saturated Fat: 5.5g, Cholesterol: 83mg, Sodium: 960mg, Fiber: 8.3g, Sugar: 3g
Blue Smart Points: 6
Points +: 7
Keywords: corned beef and cabbage, Corned Beef and Cabbage with Horseradish Cream, how to make corned beef and cabbage, Irish recipes, St Patrick's Day recipes

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52 comments

  1. Gina,   
    Love your recipes!  I’m sure I used to have the slow cooker version of this recipe — I’m sure I’ve made it before.  I see below you were going to test it.  Where can I find it — I have most of your cookbooks.  Let me know.  I know you say below probably 6-8 hours on high — but I’d love exact info and steps if you have it. Especially because I’m sure it exists and that I’ve made it before!  Thanks!  Michelle

  2. The recipe is good; I gave it a 1 because I had to print 30 pages to get a 1 1/2 page recipe.

  3. Hi Gina. I made corned beef and cabbage for the first time using your recipe. It takes a long time, but it was worth the wait! I added 4 red potatoes quartered when I added the carrots. They cooked perfectly! I’m not sure, but I think the cabbage could have cooked another 10-15 minutes. The horseradish cream sauce was amazing! Thanks for posting your recipes!

  4. How did it take 1 1/2 hours when you say use 2.5 lb brisket and then cook an hour per lb/?

  5. Gina, I was wondering if you tested this out with the crock pot yet and could provide instructions? Thanks!

  6. Thank you so much for making this recipe, I have tried my hand at corned beef and cabbage before and it has always come out bland. This was AMAZING!!!! Thank YOU, this will be a staple for us on St.Patty's day from now on!

  7. Just click on the 'print friendly' button right under the recipe. It prints nicely.

    And ALL CAPS indicates shouting and appears rude. Just sayin'….

  8. COULD YOU MAKE IT POSSIBLE TO PRINT ONLY THE RECIPE BECAUSE WHEN YOU PRINT IT PRINTS APPROX. 20 PAGES TO GET THE RECIPE.

    • Done! Just uncheck the images box to delete those and highlight whichever print you would like to delete.. Voila!

  9. Another option for a light side is celeri rave…or the bulbous part of celery made into a purée …it is virtually carb/calorie free and full of flavor…it would marry extremely well with the horseradish sauce!

  10. When we make corned beef, we always make two because our family is big. We just put them in a big pasta pot and load up the veggies!

  11. If I am making this for company and need to serve 6-8, can I put the briskets on top of each other and cover with water?

  12. I am making this today! I just trimmed an entire half a pound of fat off my corned beef. Yuck city! But I'm excited. Thank you for posting this recipe! We made it last year around this time too and loved it!

  13. I've made the corned beef in the slow cooker before, and definitely put the carrots in first, then put the corned beef on top.. the carrots are such a hard veggie, they actually take longer to cook than the meat! Then i cook on high for 5-6 hours.

  14. or maybe I would add the carrots with the meat… let me test it and let you know.

  15. Yay, thank you so much Gina! You're the best! 🙂

  16. I'm going to test this in the crock pot as soon as I find it in the supermarket but I would do it on high 6-8, adding the carrots and cauliflower 1 hour before it shuts off.

  17. Hi Gina! Can you please tell me (and I don't appear to be the only one wondering about this LOL) if you would put this recipe in the crock pot on "High" or "Low" and for how long? Any other modifications that would need to be made to the recipe to make it into a crock pot meal?

    Thanks so much! I'm so excited to try it out…It's just that the Crock Pot would be more convenient. Thanks again for making both versions of the recipe available! 🙂

  18. Hi Gina, Could you post a modified version of this recipe for the crockpot?
    I'd really really appreciate it! 🙂

  19. Hi Gina,

    I love your recipes! My husband and I were just looking to see if you had a Corned Beef & Cabbage recipe for Saint Patrick's Day and you do! Yay! 🙂 Do you know how I would have to modify this recipe if I were to make it in the Crock Pot? I truly appreciate your expertise! 🙂

    Thanks!

  20. Don't be sorry Gwyn, when I started weighing my food cooked vs raw I couldn't believe how much it reduced in oz. All meat varies too depending on how much fat it has.

    BTW- You should be counting the fruit and vegetables in recipes or your points will not be accurate. They shouldn't be 0. They only allow it to be 0 if eaten alone as a snack.

  21. Sorry – I'm pretty sure I've had this same question before with other recipes – I just don't learn. It frustrates me because their online calculator has "beef, corned, raw" & "beef, corned, cooked" so one would assume that they account for things like shrinkage 😉 in their calculations. But this is the same program where if you put fruits or certain veggies in your recipe builder & individually they are zero points but your points per serving still increases when they are added to the recipe. (took me a while to realize not to add fruits, veggies, or other zero point items to recipes in recipe builder). Thanks for your speedy reply & for your patience with us when we have our "moments" like this one. 🙂

  22. Gwyn, you have to use the cooked weight. I mentioned this above, but after it's cooked it's under 16 oz which is why it's best to use the cooked weight for accuracy.

  23. Ok – help me Gina. I'm plugging this into my online calculator & it says 2.5 lbs of corned beef brisket is 80 points… divided by 4 is 20. I must be missing something since obviously 20 points+ to 7 points+ is a big difference – can you help? Is the brine included in the weight so you weighed it separately to get just the brisket weight? I'm making this on Thursday no matter what, just want to make sure I portion everything properly. thanks!

  24. You're welcome!

  25. Decided to make this for something different tonight. It was my 1st attempt at cooking corned beef. It turned out great! My boyfriend even complimented that it was better than his mother's corned beef(and she is a great cook). Thanks Gina!

  26. Wonderful! Thanks for commenting. It's great to cook out of your comfort zone and try something new! The crock pot really works great for this type of recipe.

  27. We really, really loved how easy this dish was to make and it was something we were very unfamiliar with cooking. We made it in the crock pot and it turned out great! (Skipped making the horsy sauce, due to budget constraints, but it sounds yummy!) May I say I very surprised that I enjoyed the cabbage as much as potatoes! (With a tsp. of butter, salt & pepper). This still really takes me by surprise! Thank you for the photo…it drew me in & I thought "That looks like something my husband would like." When we went grocery shopping the same day–there was corned beef on sale–so needless to say I moved out of my comfort zone and found something very different to make and it was so yummy. I agree with Sara, the corn beef was so, so tender. Thank you for the low points, great photos, ease of preparation and yummy recipes!

  28. Thanks for leaving a comment Sarah!
    @ Morgan- there should be a print button at the bottom of the recipe.

  29. I made this for my folks for dinner last night! It was so easy and SO yummy! I loved how the corned beef was so tender and not terribly salty. I made it with your roasted cauliflower as a side. My dad is diabetic and LOVES cauliflower.

  30. Gorgeous plate! I've never thought of adding horseradish cream….my husband would love that.

  31. this look great and perfect timing for tomorrow! thanks Gee.

  32. Looks great, just jotted it down.
    Thanks!

  33. Have you ever thought about adding the ability to print just the recipe? I tried to print it but I couldn't get just the recipe to print and it cut out part of the way through.. just curious! Love the site!!!
    Morgan

  34. I can't wait for corned beef on Wednesday!!!

  35. This looks delicious!

  36. yummy i love corned beef one of my faves
    Amanda
    mayshomemade.blogspot.com

  37. Looks good. Will try it this Wednesday.
    Also looking forward to the cauliflower recipe.

  38. I'm so glad to see this recipe (and find this site!) I was looking at the corned beef last time I was in the store, but wasn't sure how great it would be point-wise. Now I can pick one up when I go shopping tomorrow. I love corned beef and cabbage! I'll be sure to check out the cauliflower recipe when it's posted, too.
    ~Jenny~

  39. @Sarah- Sure, I will post it today!

    @Kevin- Hopefully that won't happen 😉

    @Amanda – This is a perfect crock pot meal!

  40. I love to make this in the crockpot. Of course, I do potatoes in it traditionally though. 🙂 I put the veggies in the crockpot and the corned beef on top and the seasoning packet if it comes with one and water and let it cook on low all day. Then, about 30 minutes before serving, I put cabbage on top. Yum-O! Can't wait for St. Patrick's Day!

  41. Perfect timing! I love Corned Beef and Cabbage but I was wondering how many points it would end up being. Good to know I can eat it without drowning my body in enumerable amounts of calories! Thanks for your awesome recipes. I keep trying more and more of them with the expectation of one failing at some point 😉 It has yet to happen!!
    -Alyssa

  42. I don't like corned beef, but I love cabbage. What a beautiful photo!!

    • If you love cabbage, cut up a head of cabbage into bite size squares as you layer cabbage in a 9×13 dish, sprinkle cabbage with LAWRY'S Garlic Salt w/ Parsley (more the better). Once you have the pan full, top it off with more of the garlic salt and cut up a stick of butter into slivers and layer the top of the cabbage with the slivers of butter. Bake as 350 uncovered for 20 mins, then cover with foil and bake for another 40 min. Stir cabbage every so often.

    • that cabbage recipe with all the butter kinda defeats the premise of "skinny"

    • Well since technically fat doesn't make you fat (it's a wide misconception that many doctors are re-evaluating) eating a little bit of 'fat' isn't going to do anything in the long run. Low-fat diets are dangerous and you need some saturated fats for your body to function properly.

  43. Awesome! my favorite holiday dish!

  44. This looks yummy! Can you share the recipe for the cauliflower as well? I've been meaning to try that out, but I'm not sure of the best way to make it!
    Thanks again for all of the fabulous recipes – you give me great motivation!