Corned Beef And Cabbage Dinner

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== 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 ==
# Place brisket in a large stockpot; add water and next 5 ingredients.
# Bring to a boil.
# Cover, reduce heat, and simmer 3 hours.
# Remove brisket from pot.
# Place brisket on 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.
Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Irish Recipes
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