Sunday, March 14, 2010

(50) Corned Beef and Cabbage Dinner

I have never in my life cooked corned beef, but my husband requested it specifically, so how could I say no?! (Just so you know, my husband NEVER requests food. When I ask what he wants for dinner this week, he says 'whatever!'... SO not helpful! LOL I always tell him they don't sell packages of "whatever" at Publix!)

But I digress... This recipe was kind of a pain in the fact that there were too many pots and pans for my liking, but I really enjoyed the meal. The topping on the corned beef = awesome! The cabbage was really mild and the potatoes were nice and tangy - the perfect offset to the salty flavors! Once a year, I'll suffer the dishes! Happy St. Patty's Day a little early!

PS: I know I said I was making soda bread, but that just didn't happen. Boo!

Corned Beef and Cabbage Dinner

Source: Cooking Light, MARCH 2003
Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)

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

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.

CALORIES 321 (41% from fat); FAT 14.5g (sat 4.6g,mono 6.5g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 86mg; CALCIUM 11mg; CARBOHYDRATE 27.6g; SODIUM 927mg; PROTEIN 22.8g; FIBER 10g

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1 comment:

Aaron said...

That crust/topping on the corned beef looks DELISH!! I made mine tonight (a day late) and didn't have time for that topping but I'll keep it in mind. I just LOOOOOOVE me some corned beef! p.s. gave my co-teacher your website and now we are both making your recipes! we love the creamy cajun shrimp one ;)