I was thinking of doing a corned beef in a salt-crust in the oven. I'd boil it first for a bit, then bake it in a salt crust. I was even thinking of putting slivers of horseradish on the meat under the salt crust...I can't find any recipes online or anywhere that would indicate this is a good or bad idea. I could use your opinion. Has anyone tried this??? I don't want to ruin a perfectly good piece of meat but am interested in doing something different..HELP!