Corned Beef and Cabbage Dinner

Ingredients

• 1.5 teaspoons pickling spice 
• 0.1 teaspoon pepper black
• 2 teaspoons butter 
• 1 tablespoon caraway seeds 
• 1 cup carrots chopped
• 1 cup celery chopped
• 4 pound cured corned beef brisket trimmed
• 3 tablespoons dijon mustard 
• 0.5 cup breadcrumbs dry
• 2 tablespoons parsley fresh chopped
• 3  garlic cloves peeled
• 2.5 pound cabbage green cored cut into 1-inch strips
• 5 ounce horseradish dry prepared drained
• 2 teaspoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 cups onion chopped
• 4 pounds potatoes red quartered
• 16 cups water 

Equipment

• bowl
• frying pan
• pot
• roasting pan
• broiler
• dutch oven
• colander
• broiler pan

Directions

1. 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.
2. Remove brisket from pot.
3. 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.
4. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes.
5. Drain.
6. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender.
7. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
8. Preheat broiler.
9. Combine breadcrumbs and horseradish.
10. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned.
11. Serve brisket with cabbage and potatoes.