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Crusted Corned Beef

An Irish favorite for St. Patty's Day gets a twist with a horseradish cream and bread crumb crust. Corned Beef is delicious all year and can be served with my potato casserole and cabbage and carrot side.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 9 minutes
Course Dinner
Cuisine General
Servings 12 Served
Calories 225 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  •  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.
  • 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. Put to the side.
  • 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 the beef back into a 400 degree 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.


Calories: 225kcalCarbohydrates: 0.2gProtein: 17gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 1380mgPotassium: 337mgVitamin C: 31mgCalcium: 8mgIron: 2mg
Keyword casserole, irish food, side dish, vegetables
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