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 ½ 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 lbs. small red potatoes, quartered
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons butter
  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh lemon juice
  • ⅛ teaspoon black pepper
  • ½ 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.

Notes
David Bonom, Cooking Light
MARCH 2003