Horseradish and Mustard Crusted Corned Beef and Cabbage
By Marge Perry & David Bonom
This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.
- Cuisine: Irish
- Course: Entrée
INGREDIENTS
- bottles of white ale
- carrots
- Celery ribs
- corned beef brisket
- country style Dijon mustard
- garlic cloves
- green cabbage
- olive oil
- Onions
- panko bread crumbs
- parsley sprigs
- pickling spice
- prepared horseradish
- Salt
DIRECTIONS
- Combine the corned beef, garlic, onions, carrots, celery, pickling spice, parsley, beer, and enough cold water to cover the corned beef by 2-inches. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and gently simmer until the meat is tender and easily pierced with a fork. Remove the corned beef from the pot, cover with foil and set aside.
- Strain the cooking liquid into a large bowl. Discard the vegetables and return the liquid to the pot over medium-high heat. Add cabbage and bring to a boil
- Meanwhile, preheat the broiler.
- Combine the bread crumbs, horseradish, oil, and salt in a bowl and mix well. Spread the top of the corned beef with the mustard then press the bread crumb mixture onto the mustard to form a crust. Broil 6-inches from the heat until the bread crumb mixture is golden, 4 to 6 minutes.
- Cut corned beef into scant 1/4-inch thick slices and serve with cabbage and additional mustard if desired
