This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.
- 1 (4-pound) corned beef brisket, trimmed
- 6 garlic cloves, peeled
- 2 medium onions, chopped
- 3 carrots, peeled and chopped
- 3 celery ribs, chopped
- 5 teaspoons pickling spice
- 8 parsley sprigs
- 2 (12-ounce) bottles white ale, such as Blue Moon
- 2 1/2 pounds green cabbage, cut into 1-inch wide strips
- 2/3 cup panko bread crumbs
- 1 (6-ounce) jar prepared horseradish, drained and squeezed dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3 tablespoons country style Dijon mustard, plus additional for serving
- 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; reduce the heat to medium-low and simmer, covered, until the cabbage is tender 20 to 25 minutes.
- 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.