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Corned Beef and Cabbage Recipe
Corned Beef and Cabbage Recipe is perfect for St. Patrick's Day dinner! May the Luck of the Irish bestow upon you!
Prep Time
3
hours
hrs
Cook Time
1
hour
hr
Total Time
4
hours
hrs
Course:
Main
Keyword:
St. Patrick's Day
Servings:
8
Author:
Erin Fossett
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
Instructions
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.