Emerald Isle Corned Beef and Cabbage Dinner

This Irish inspired dish is great to serve for your family or for a St. Patrick's Day party.

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 tsp. pickling spice
3 garlic cloves, peeled
Cooking spray
1/2 cup panko (Japanese) breadcrumbs
1/2 jar plus 3 tablespoons Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip

Directions
1. Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat and simmer 3 hours. Remove brisket from pot. Place brisket on the rack of a broiler pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Preheat broiler. Combine panko and 1/2 jar Robert Rothschild Farm Emerald Isle Dip. Spread remaining 3 tablespoons dip over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage simmered with caraway seeds and boiled potatoes seasoned with butter, lemon and parsley.

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