YIELDS:
8-12 servings
PREP TIME:
0 hours 10 mins
COOK TIME:
2 hours 0 mins
TOTAL TIME:
2 hours 10 mins
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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
1. 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 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.
2. While the meat is cooking, make the horseradish sauce by mixing the yogurt and horseradish in a small bowl. Keep in refrigerator.
3. 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. Put to the side.
4. When meat is finished cooking, remove from water and pat dry with paper towels. Coat the top and sides of the corned beef with2-3 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 back into a 400 degree oven for about 10 minutes to crisp up the crust. I like to finish this under the broiler for about two minutes to get golden brown and dark in spots.
5. Let the meat rest about 10 minutes before slicing and serving with the remaining horseradish sauce on the side.
NOTE: Once I started making crusted corned beef, there was no turning back to the bland corned beef of my childhood. 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.
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. You can use the packet of seasoning that usually comes with the meat or season yourself with salt and peppercorns. Simple, right? You are going to simmer this meat for about two years. Growing up, this was it and this is how we at corned beef and it was served with boiled cabbage. 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.
The horseradish sauce is easy to make by simply mixing the yogurt and horseradish sauce together in a bowl and serving it on the side. This can be made with equal parts of mayonnaise and sour cream if you want a full fat 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.
The crust comes together with a handful of ingredients including Italian style dry breadcrumbs, fresh parsley and melted butter. This is pressed onto the horseradish sauce that has been slathered on the beef to form a crispy coating. It is then put into a 400 degree oven to roast for another 10 minutes to crisp up and lightly brown. You can finish the browning under the broiler for a couple of minutes.
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.
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.
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