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Corned Beef and Cabbage Dinner




Source of Recipe


Cooking Light-3/03






List of 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 cloves garlic, 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
  






Instructions



1. 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.
   
2. 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.
   
3. 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.
   
4. Preheat broiler.
   
5. Combine breadcrumbs and horseradish. Spread mustard over one side of the brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
   
6. Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes). 321 cal, 14.5g fat, 22.8g pro, 27.6g carb, 10g fiber, 86mg chol, 4.3mg iron, 927mg sod, 11mg chol.