Cooking Light, MARCH 2003 corned beef brisket (flat is leaner than point), water, onion, celery, carrot, pickling spice, garlic, cooking spray, caraway seeds, green cabbage, small red potatoes, fresh parsley, butter, grated lemon rind, fresh lemon juice, black pepper, dry breadcrumbs, prepared horseradish, Dijon mustard cvt

Ingredients

1 1/2	pounds cured corned beef brisket, trimmed, cooked per recipe, net from 4 pounds uncooked (13347)
3	garlic cloves, peeled
1	Cooking spray
1	tablespoon caraway seeds
2 1/2	pound 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 (9156)
2	teaspoons fresh lemon juice
1/8	teaspoon black pepper
1/2	cup dry breadcrumbs
5	ounce prepared horseradish, drained and squeezed dry
3	tablespoons Dijon mustard

Directions

1. Place brisket in a large stockpot; add 16 cups water and 2 cups chopped onion, 1 cup chopped celery, 1 cup chopped carrot and 1 1/2 teaspoons pickling spice. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot. (One rater said still good without pickling spice. Another only used half the amount of water with good results.)
   
   
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. (A couple of raters said broth used on cabbage should be used for the potatoes as well.) 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 (Raters advised not to skimp on the horseradish.)
   
   
6. CALORIES 321 (41% from fat); FAT 14.5g (sat 4.6g,mono 6.5g,poly 0.8g); PROTEIN 22.8g; CHOLESTEROL 86mg; CALCIUM 11mg; SODIUM 927mg; FIBER 10g; IRON 4.3mg; CARBOHYDRATE 27.6g
   
   

Categories

Beef, Vegetables, Main Dish, American, Irish, St. Patrick's Day, Simmer

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium Very high in vitamin C

Bad points High in sodium