Tasty Tuesday

Corned Beef and Cabbage Dinner

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

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

Preparation

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.

Pin It