Live Well With Lisa

May the luck of the Irish be with you all this St. Patrick's Day!






I found this decadent recipe online for Horseradish-crusted corned beef paired with tender cabbage and herbed potatoes for the ideal St. Patrick's Day feast. This is definitely a "once a year" type treat, but it is oh so delicious! Round out the meal with your favorite Irish beer and a serving of warm bread pudding.

Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)


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
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

Preparation

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; 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.

Nutritional Information

Calories:321 (41% from fat)
Fat:14.5g (sat 4.6g,mono 6.5g,poly 0.8g)
Protein:22.8g
Carbohydrate:27.6g
Fiber:10g
Cholesterol:86mg
Iron:4.3mg
Sodium:927mg
Calcium:11mg

Thanks to David Bonom, Cooking Light, MARCH 2003 for this receipe.