Corned Beef And Cabbage

Ingredients:

1 (2 lb) corned beef brisket, trimmed
8 cups water
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 tsp pickling spice
2 garlic cloves, peeled
Cooking spray
1 tbsp caraway seeds
1 (2 1/2 lb) head green cabbage, cored and cut
into 1 inch strips

2 lbs small red boiler potatoes, quartered
1 tbsp chopped fresh parsley
1 tsp butter
1 tsp grated lemon zest
1 tsp fresh lemon juice


Directions:

1. Place brisket in a large stockpot; add water and the next 5 ingredients. Bring to a boil. Cover, reduce heat and simmer 3 hours.

2. Remove brisket from pot. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.

3. 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.

4. 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, lemon rind, lemon juice and pepper; toss to coat. Serve brisket with cabbage and potatoes.