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


  • 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


  1. 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.
  2. 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
  3. Meanwhile, preheat the broiler.
  4. 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.
  5. Cut corned beef into scant 1/4-inch thick slices and serve with cabbage and additional mustard if desired