Corned Beef and Cabbage

I don't much care for corned beef and I really don't like cabbage, so once a year is about right for preparing them.  The recipe is simple.  The prep takes a fair amount of time.  Your house will smell like cabbage for a while.  That last step of adding a mustard coating makes all the difference, so don't skip it!

4-6 servings

22 calculated points

Beer

Ingredients

• 1 (4- to 5-pound) corned beef brisket, trimmed
• 2 bay leaves
• 1½ teaspoons whole cloves
• 1½ teaspoons whole peppercorns
• 1 medium cabbage, cut into wedges
• 6 medium potatoes, peeled and cubed
• 6 medium carrots, scraped and cut in julienne strips
• 4 medium onions, peeled and quartered
• Fresh parsley sprigs (optional)
• FOR COATING:
• ½ cup dry breadcrumbs
• 1 (5-ounce) jar prepared horseradish, drained and squeezed dry
• 3 tablespoons Dijon mustard

Directions

Place brisket in a large Dutch oven; cover with water. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.

Add cabbage; cover and simmer 10 minutes. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.

Remove brisket to a warm platter; slice thinly across the grain. Remove vegetables from liquid, discarding spices; place on platter with sliced brisket. Garnish with parsley, if desired.

FOR COATING:
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.