Corned beef and cabbage dinner
Beef second courses
1 (4-pound) cured corned beef brisket, trimmed 16 cups water 2 cups chopped onion 1 cup chopped celery 1 cup chopped carrot 1½ teaspoons pickling spice 3 garlic cloves, peeled Cooking spray 1 tablespoon caraway seeds 1 (2½-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 ⅛ teaspoon black pepper ½ cup dry breadcrumbs 1 jar (5-ounce) jar prepared horseradish, drained and squeezed dry 3 tablespoons Dijon mustard
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