Corned Beef And Cabbage Dinner

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 (4-pound) cured corned beef brisket, trimmed
• 16 cups water
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 1/2 teaspoons pickling spice
• 3 garlic cloves, peeled
• Cooking spray
• 1 tablespoon caraway seeds
• 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
• 4 pounds small red potatoes, quartered
• 2 tablespoons chopped fresh parsley
• 2 teaspoons butter
• 2 teaspoons grated lemon rind
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon black pepper
• 1/2 cup dry breadcrumbs
• 1 (5-ounce) jar prepared horseradish, drained and squeezed dry
• 3 tablespoons Dijon mustard

Directions

1. Place brisket in a large stockpot; add water and next 5 ingredients.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 3 hours.
4. Remove brisket from pot.
5. Place brisket on rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.
6. Strain cooking liquid through a colander into 2 large bowls; discard solids.
7. Return liquid to pot.
8. Add caraway seeds and cabbage; bring to a boil.
9. Reduce heat; simmer 20 minutes.
10. Drain.
11. While cabbage is cooking, place potatoes in a large Dutch oven.
12. Cover with water.
13. Bring to a boil; cook 20 minutes or until tender.
14. Drain.
15. Return potatoes to pan.
16. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
17. Preheat broiler.
18. Combine breadcrumbs and horseradish.
19. Spread mustard over one side of brisket.
20. Press breadcrumb mixture onto mustard.
21. Broil 3 minutes or until lightly browned.
22. Serve brisket with cabbage and potatoes.

Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)