Crumb-Coated Corned Beef

ACTIVE TIME: 20 min. TOTAL TIME: 31⁄2 hrs. SERVES: 12 Per serving: Cal. 421 Pro. 25g Carb. 5g Fiber 0g Sug. 2g Chol. 153mg Sod. 1,871mg Total fat: 31g Sat. 11g Trans. 0g

We finished this tender brisket with a slathering of antioxidant-rich horseradish and a layer of crunchy crumbs for a punch of irresistible flavor

4 lbs. corned beef brisket

2 Tbs. butter

1⁄2 cup Italian-style dry

breadcrumbs

1 Tbs. chopped fresh parsley

1⁄4 cup horseradish cream sauce 1 In pot, combine beef with enough water to cover by 1". Over high heat bring to boil. Skim and discard foam from top; cover. Reduce heat to low; simmer, turning every 30 min., until meat is tender, about 3 hrs. Drain; pat dry. Transfer to serving platter.

2 In small nonstick skillet, melt butter over medium heat. Add breadcrumbs and parsley; cook, stirring, until moistened. Spread horseradish sauce over top of beef; sprinkle with

breadcrumb mixture, pressing to adhere. Let stand 10 min. before slicing and serving.

Easy variations

Barbecue: Omit butter, breadcrumbs and horseradish. In pot, mix 1⁄4 cup ketchup, 2 Tbs. brown sugar, 1⁄ tsp. vinegar and 1⁄4 tsp. smoked

2 paprika; cook over medium heat until flavors blend. Spread over cooked meat; broil until bubbly. Reuben: Omit butter, breadcrumbs and horseradish. Spread 1 cup cooked and drained sauerkraut over cooked meat; top with Swiss cheese. Broil until melted.