Horseradish and Mustard Crusted Corned Beef and Cabbage
This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.
Ingredients
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
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
