Corned Beef and Cabbage Dinner

Yield: 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.

Nutritional Information

Calories:

321 (41% from fat)

Fat:

14.5g (sat 4.6g,mono 6.5g,poly 0.8g)

Protein:

22.8g

Carbohydrate:

27.6g

Fiber:

10g

Cholesterol:

86mg

Iron:

4.3mg

Sodium:

927mg

Calcium:

11mg