Corned Beef & Cabbage

I should have posted this yesterday since it was St.Pattys Day and all...but better late than never!

INGREDIENTS:

(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:

Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Preheat broiler.

Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

Have this with a nice Irish Stout!

 Enjoy!