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Dublin Sunday Corned Beef and Cabbage




Source of Recipe


Mai


List of Ingredients




Dublin Sunday Corned Beef and Cabbage


5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs), quartered

-HORSERADISH SAUCE

1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP prepared horseradish

Recipe




Put beef in a large pot and cover with cold water.

Bring to a boil with the lid off the pot.

ADD thyme, parsley and onion.

Turn to simmer and cook for 3 hours.

Skim fat from top as it rises.

Add cabbage, potatoes, and carrots.

Simmer for 20-30 minutes until cabbage is cooked.

Remove the meat and cut into pieces.

Place on center of a large platter.

Strain the cabbage and season it heavily with black pepper.

Surround the beef with the cabbage, carrots and potatoes.

Serve with horseradish sauce.

Horseradish Sauce:

Whip cream until it stand in peaks.

Fold in mayonnaise and horseradish.