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Pain in the Butt Corned Beef for St Patty's Day Recipe

   
 

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     Pain in the Butt Corned Beef for St Patty's Day

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   lots
Wine/Beverage
Recommendations
  lots

Ingredients
4 lb corned beef brisket
2 onions peeled and quartered
2 carrots coarsely chopped
2 ribs celery chopped
3 cloves garlic peeled
2 teaspoons dried thyme
2 teaspoons mustard powder
1 bay leaf
4 tablespoons fresh parsley divided
 
2 lbs, green cabbage cut into 1 1/2 inch strips
1 tablespoon carawy seeds
1 jar prepared horseradish drained and squeezed dry
1/2 cup plain dry bread crumbs
1 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dijon mustard

Instructions
In pot over medium heat combine first 8 ingredients, 2 Tbs parsley and enough water to cover by 2inches. Cover, bring to a boil. Skim foam. Reduce heat to medium-low, gently simmer until beef is easily pierced with fork, 3 to 3 1/2 hours.
Transfer beef to other pan, cover and set aside. With slotted spoon remove veggies and discard. Add cabbage and caraway seeds to cooking liquid in same pot, over medium high heat bring to a boil. Reduce heat to medium-low, simmer until cabbage is tender, 15 to 20 minutes.
Meanwhile, position oven rack 6 inches from heat source, preheat broiler. In bowl combine next 5 ingredients and remaining parsley. Spread mustard over top of beef, press bread crumbs mixture onto mustard. Broil until golden brown, 5 to 6 minutes. Serve with cabbage.
OK, I only make this once a year for Tim to honor our heritage, but he really loves it. It's not as hard to make as it sounds, just lots of ingredients. If you have a big meat eater, try this on St. Patty's Day


Originally Submitted
12/8/2009





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