0 hours 10 mins
2 hours 0 mins
2 hours 10 mins
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
1. In a large pot, 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. 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.
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 corned beef like this, with a nice crust and the creamy horseradish sauce on the side, 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.