Horseradish and Mustard Crusted Corned Beef and Cabbage

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

1. 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.
2. 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.
3. Meanwhile, preheat the broiler.
4. 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.
5. Cut corned beef into scant 1/4-inch thick slices and serve with cabbage and additional mustard if desired.