1 (4lb) cured corned beef brisket, trimmed
16 cups water
2 cups white or yellow onion, chopped
1 cup celery, chopped
1 cup carrot, peeled and chopped
1 ½ tsp. pickling spice
3 cloves of garlic, peeled
1 Tbsp. caraway seeds
2 ½ lbs. green cabbage, cored and cut into 1” strips
4lbs. small red potatoes, quartered
2 Tbsp. fresh chopped parsley
2 tsp. unsalted butter
2 tsp. lemon zest
2 tsp. lemon juice
½ tsp. ground black pepper
½ cup breadcrumbs
6oz. prepared horseradish
3 Tbsp. Dijon mustard
Place brisket in a large stockpot; add water, onion, celery, carrot, pickling spice and garlic. Bring to a boil, cover, reduce heat, and simmer for 3 hours. Remove brisket from the pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray. Strain liquid through a colander into 2 large bowls; discard solids. Return liquid to the pot, add caraway seeds and cabbage; bring mixture to a boil, reduce heat and simmer for 20 minutes.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water, bring to a boil and simmer for 20 minutes or until fork tender. Drain, return potatoes to the pan, stir in parsley, butter, lemon zest, lemon juice and pepper, toss to coat.
Combine breadcrumbs and horseradish, spread mustard on one side of the brisket. Press breadcrumb mixture onto mustard. Broil for 3 minutes or until golden brown. Serve with cabbage and potatoes.