Horseradish and Mustard Crusted Corned Beef and Cabbage

By: Marge Perry & David Bonom

  • Yield:

    8 Servings

  • Cuisine:


  • Course:



  1. 1 (4-pound) corned beef brisket, trimmed
  2. 6 garlic cloves, peeled
  3. 2 medium onions, chopped
  4. 3 carrots, peeled and chopped
  5. 3 celery ribs, chopped
  6. 5 teaspoons pickling spice
  7. 8 parsley sprigs
  8. 2 (12-ounce) bottles white ale, such as Blue Moon
  9. 2 1/2 pounds green cabbage, cut into 1-inch wide strips
  10. 2/3 cup panko bread crumbs
  11. 1 (6-ounce) jar prepared horseradish, drained and squeezed dry
  12. 1 tablespoon olive oil
  13. 1/2 teaspoon salt
  14. 3 tablespoons country style Dijon mustard, plus additional for serving


  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; reduce the heat to medium-low and simmer, covered, until the cabbage is tender 20 to 25 minutes.
  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.