Corned Beef and Cabbage

Corned Beef and Cabbage

Looking for the perfect corned beef and cabbage recipe for your St. Patrick’s Day dinner? This easy recipe has everything you love about the traditional meal—melt-in-your-mouth corned beef, tender cabbage, and hearty potatoes—plus a delicious horseradish-breadcrumb topping.

Yields: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)
Directions:
  1. Preheat broiler.
  2. Place corned beef 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 and save cooking liquid.
  3. Place corned beef on the rack of a broiler pan or roasting pan coated with cooking spray; set aside.
  4. Strain cooking liquid through a colander into a large bowl; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
  5. 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.
  6. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
  7. Combine breadcrumbs and horseradish. Spread mustard over one side of corned beef. Press breadcrumb mixture onto mustard.
  8. Broil 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.