Once I started making crusted corned beef, there was no turning back to the bland corned beef of my childhood. For years, whether we had it at home or I had it at a friend’s home or restaurant, corned beef and cabbage was always a boiled piece of meat with bland cabbage on the side. It was never a favorite and I rarely ate it.
This crusted corned beef is completely different and is packed with flavor from a coating of horseradish and yogurt cream sauce, and a crispy breadcrumb mixture that covers the outside.
This is a great take on the St. Patty’s Day traditional meal. I serve this with Cabbage & Carrots and my Irish Cheddar Potato casserole for a complete meal.
How to make crusted corned beef
This is an easy meal to pull together. You are going to start by cooking the beef in a large pot of water that has been well seasoned. Cook over medium-high heat for about two hours OR follow the instructions on the packaging. You can use the packet of seasoning that usually comes with the meat or season yourself with salt and peppercorns. (about one tablespoon of salt and one tablespoon of black peppercorns) Simple, right? You are going to simmer this meat for about two hours. Growing up, this was it and this is how we ate corned beef and it was served with boiled cabbage and plain boiled potatoes. It was a very simple, humble meal. Honestly, this wasn’t my favorite meal. So, when I started making it, I was looking for more flavor and more texture and that’s where the crust and horseradish sauce came from.
While the beef is cooking, make the creamy horseradish sauce. The horseradish sauce is easy to make. Simply mix the yogurt and prepared horseradish sauce together in a bowl. You will use some of this to coat the cooked beef and then serve the rest on the side.
I make the sauce with fat-free Greek yogurt to keep it lite, but you could certainly make it with equal parts of mayonnaise and sour cream if you want a full fat , richer version. I just prefer to keep this lighter so use the fat-free Greek yogurt as my base. Again, a very simple preparation that does, however, add a ton of flavor to a boiled piece of meat. Remember, you’ll be using some of this sauce to coat your meat so the breadcrumb crust sticks to the meat and adds some crunchy texture.
When the meat is done, pat it dry with paper towels, and spread about 3 tablespoons of the sauce all over the beef.
To make the breadcrumb mixture, melt the butter in a non-stick skillet and add the breadcrumbs and parsley. Mix until all the crumbs are covered in the butter and put to the side. If you allow them to cook about five minutes stirring occasionally, you’ll get them a light golden brown before you put the beef back in the oven.
Pat the horseradish cream coated beef with the breadcrumb mixture so that it sticks to the sauce mixture. Once coated, put the beef on a parchment paper or foil liked baking sheet. Pop into the preheated 400 degree F. oven for about 10 minutes to crisp up. If it doesn’t quite look golden brown, place under the broiler for a couple of minutes to get browned further.
Let the meat rest for 10 minutes before slicing and serving with the extra sauce on the side. Talk about elevated corned beef… this is it. While I serve with my Irish Cheddar Potato Bake, my Decadent Make-Ahead Mashed Potatoes will also work. No plain boiled potatoes here!
Did you like this recipe? If so, please leave a rating and comment below. I’d love to hear from you.
Looking for other traditional Irish recipes? Be sure you whip up an Irish soda bread and serve it with some rich, Irish butter. Need an appetizer? Try my Smoked Irish Salmon with Chive Pancakes as a starter. Add an Irish Apple Cake to finish the meal and don’t forget the Irish Coffee. This is an Irish meal from start to finish and one you can enjoy year round.
Crusted Corned Beef
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Lbs. Corned beef brisket
- 2 Tbsp. Kerrygold butter (any unsalted butter is fine but for my authentic Irish meal, I use Kerrygold)
- ½ Cup Italian style dry breadcrumbs
- 1 Tbsp. Chopped fresh parsley
- ¼ Cup Fat free Fage Greek Yogurt
- ¼ Cup Jarred horseradish sauce
Instructions
- In a large pot or dutch oven, place the beef and cover with cool water. Most corned beef comes with a packet of seasoning. Add that to the water. If there is no seasoning pack, add a tablespoon of black peppercorns and a tablespoon of salt to the water. Heat on the stove over high heat until it boils. Skim off the foam and discard. Reduce the heat to low and simmer for approximately 2 hours until the meat is tender.
- While the meat is cooking, make the horseradish sauce by mixing the yogurt and horseradish in a small bowl. Keep in refrigerator.
- Melt the butter in a small saucepan. Add the breadcrumbs and parsley and stir until all the breadcrumbs are moist and the mixture looks like sand. Let them cook about five minutes until golden brown. Stir often to prevent burning. Put to the side.
- Preheat your oven to 400 degrees F. When meat is finished cooking, remove from water and pat dry with paper towels. Coat the top and sides of the corned beef with 2-3 tablespoons of the horseradish sauce. Top with the breadcrumb mixture. Use your hands to gently press the breadcrumbs on the top and sides of the roast. Put the beef back into a 400 degree F. oven for 10 minutes to crisp up the crust. I like to finish under the broiler for a minute or two to get golden and dark in some spots.
- Let the meat rest about 10 minutes before slicing and serving with the remaining horseradish sauce on the side.
