Crumb- Crusted Corned Beef

Crispy panko breadcrumbs pair with zesty horseradish to give this classic an irresistible upgrade

4 lb. corned beef brisket

1 cup panko breadcrumbs

1⁄3 cup mayonnaise

2 Tbs. Dijon mustard

1 Tbs. chopped fresh parsley

1 Tbs. drained prepared horseradish from a jar

1 tsp. dried thyme

1 clove garlic, minced

In large pot, combine corned beef with enough water to cover by 1"; over high heat, bring to a boil. Skim and discard foam from top; cover pot. Reduce heat to low; simmer, turning every 30 min., until meat is tender, about 3 hrs.

Heat oven to 400°F. Drain corned beef and pat dry with paper towels, then place in shallow roasting pan. In bowl, combine breadcrumbs, mayonnaise, mustard, parsley, horseradish, thyme and garlic. Evenly spread mixture over top of corned beef. Bake until crust is golden, 10–12 min. Transfer to cutting board. Let rest 10 min. before slicing.

Servings: 12. Active time: 20 min. Total time: 3 hrs., 45 min. Calories: 352 Protein: 22g Fat: 26g (8g sat.) Chol.: 113mg Carbs.: 6g Sodium: 1,215mg Fiber: 1g Sugar: 0g