Corned Beef and Cabbage (Oven-Roasted)

Name: Corned Beef and Cabbage (Oven-Roasted)
Ingredients: 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat); 4 tablespoons unsalted butter, melted; 2 tablespoons prepared horseradish; 1½ teaspoons salt; ¼ teaspoon ground black pepper; 6 medium carrots, cut into 2-in chunks; 1¼ lb small gold potatoes (about 2.5" in diameter), halved; 1 very small green cabbage, cored and cut into ½-inch-thick slices (see note); 2 tablespoons chopped Italian parsley, for garnish (optional); 1 cup sour cream; 2 tablespoons prepared horseradish, plus more to taste; 1 tablespoon Dijon mustard; 1 teaspoon white wine vinegar; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon sugar

"TESTED & PERFECTED RECIPE - While boiling is traditional, slow-roasting corned beef and cabbage in the oven yields a far superior result...."

INGREDIENTS

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1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)

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4 tablespoons unsalted butter, melted

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2 tablespoons prepared horseradish

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1½ teaspoons salt

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¼ teaspoon ground black pepper

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6 medium carrots, cut into 2-in chunks

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1¼ lb small gold potatoes (about 2.5" in diameter), halved

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1 very small green cabbage, cored and cut into ½-inch-thick slices (see note)

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2 tablespoons chopped Italian parsley, for garnish (optional)

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1 cup sour cream

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2 tablespoons prepared horseradish, plus more to taste

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1 tablespoon Dijon mustard

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1 teaspoon white wine vinegar

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¼ teaspoon salt

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¼ teaspoon ground black pepper

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¼ teaspoon sugar

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