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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

Description

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