1 (4-pound) of corned beef brisket trimmed
6 garlic cloves peeled
2 medium of onions chopped
3 carrots peeled and chopped
3 celery ribs chopped
5 teaspoons of pickling spice
8 parsley sprigs
2 (12-ounce) bottles of white ale such as Blue Moon
2 1/2 pounds of green cabbage cut into 1-inch wide strips
2/3 cup of panko bread crumbs
1 (6-ounce) jar of prepared horseradish drained and squeezed dry
1 tablespoon of olive oil
1/2 teaspoon of salt
3 tablespoons of country style Dijon mustard plus additional for serving
- 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.
- 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.
- Meanwhile, preheat the broiler.
- 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.
- Cut corned beef into scant 1/4-inch thick slices and serve with cabbage and additional mustard if desired.