Corned Beef & Cabbage with Frantoio Horseradish Cream

This recipe takes a Seasons Taproom twist with the bold, vibrant flavors of our Italian Frantoio Extra Virgin Olive Oil. Its fresh, peppery notes elevate the horseradish cream, adding depth and richness. A generous drizzle over the corned beef and vegetable enhances every bite, bringing a gourmet touch to this St. Patrick's Day favorite. 

Serves 6 

Ingredients: 

2 ½ to 3lbs corned beef brisket 

6 cups vegetable broth 

Drizzle of Frantoio Extra Virgin Olive Oil 

6 red bliss potatoes 

1 head green cabbage, cored and cut into wedges 

3 large carrots, peeled 

Horseradish Cream: 

½ cup sour cream 

¼ cup mayonnaise 

2 tablespoons Frantoio Extra Virgin Olive Oil 

2 tablespoons prepared horseradish 

1 tablespoon Sicilian Lemon White Balsamic 

2 tablespoons fresh chives chopped 

Fleur de Sel and pepper, to taste 

Instructions 

Place the corned beef (and accompanying spice packet) in your slow cooker, cover with broth, and drizzle with Frantoio Extra Virgin Olive Oil. Slow cook on low for 8 hours. 

When there is 1 hour remaining, add the potatoes, cabbage, and carrots and continue to cook. Once cooked, remove the brisket, potatoes, cabbage, and carrots from the slow cooker and set aside to rest for 15 minutes before slicing the corned beef. While the meat and veggies are resting, place sour cream, mayonnaise, Frantoio Extra Virgin Olive Oil, horseradish, Sicilian Lemon White Balsamic, and chives in a medium bowl. Whisk to combine the sauce and season to taste with salt and pepper. Serve the corned beef and cabbage with sauce on the side.