In celebration of St. Patrick's Day, here is a tasty recipe courtesy of Cookinglight.com
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
* 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
Preparation:
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic).
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
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 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.
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.
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
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