Corned Beef And Cabbage

• 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

1. 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.
2. Place corned beef 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 corned beef. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve corned beef with cabbage and potatoes.

beef brisket, water, onion, celery, carrot, pickling spice, garlic, cooking spray, caraway seeds, head green cabbage, red potatoes, parsley, butter, lemon rind, lemon juice, black pepper, breadcrumbs, horseradish, mustard

Taken from www.myrecipes.com/recipe/corned-beef-cabbage-dinner (may not work)