Title: Dublin Sunday Corned Beef and Cabbage
Categories: Irish
Yield: 8 Servings

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
		* * * * *
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.

Source: "The Cookin' O'The Green" - February '94 edition - Family magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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