Corned Beef and Cabbage Dinner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Corned beef and cabbage is, hands down, the most requested St. Patrick's Day recipe here at MyRecipes. 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 (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 brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.
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