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 horseradishRecipe
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.
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