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Corned Beef with Horseradish Cream Sauce

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 5
Calories 822 kcal


  • 3 lbs corned beef brisket 3-pounds corned beef brisket
  • 2 oz bay leaf 4 bay leaves
  • 12 oz pale ale beer Guinness pale ale beer (12oz.)
  • 1 cup yellow onion 1 onion, peeled and halved
  • 2 cups carrots 6 carrots, peeled and halved
  • 32 oz cabbage 1 cabbage, quartered and cored
  • 36 oz potatoes 6 boiling potatoes, scrubbed
  • 0.5 cup sour cream 1/2 cup sour cream
  • 4 tbsps horseradish 3-4 tablespoons cream horseradish
  • 0.52 oz scallions 1 finely chopped scallions
US - Metric


  1. In a small bowl mix together the sour cream, the horseradish and the scallions. Cover and refrigerate for at least 2 hours prior to serving.

  2. Put the corned beef in a Dutch oven. Pour the beer and enough water to cover the meat. Add the bay leaves.

  3. Bring to a boil over high heat. Reduce the heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.

  4. Remove from the liquid, wrap in foil and set aside.

  5. Add the potatoes, cabbage, onion and carrots to the pot, cover and cook over a gentle boiling simmer for 20 minutes, or until tender.

  6. Return the corned beef to the pot to warm up, 3 to 4 minutes.

  7. Cut the meat across grain and arrange on plate with the vegetables and a little of the cooking juice.

  8. Serve with the horseradish cream.

Nutrition Facts
Corned Beef with Horseradish Cream Sauce
Amount Per Serving
Calories 822 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 15g 75%
Cholesterol 158mg 53%
Sodium 3473mg 145%
Potassium 2300mg 66%
Total Carbohydrates 54g 18%
Dietary Fiber 15g 60%
Sugars 11g
Protein 49g 98%
Vitamin A 192.1%
Vitamin C 215.2%
Calcium 30.6%
Iron 96.1%
* Percent Daily Values are based on a 2000 calorie diet.