Title: Dublin Sunday Corned Beef & Cabbage
Categories: British Entree Veal
Yield: 8 Servings
| 5 | lb | Corned beef brisket |
| 1 | lg | Onion stuck with 6 whole - cloves |
| 6 | | Carrots, peeled and sliced |
| 8 | | Potatoes, peeled and cubed |
| 1 | ts | Dried Thyme |
| 1 | sm | Bunch Parsley |
| 1 | | Head Cabbage (about 2 lbs)- cut in quarters |
| HORSERADISH SAUCE |
| 1/2 | pt | Whipping Cream |
| 2 | tb | -to 3T prepared horseradish |
Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 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
horseradish.