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Corned Beef And Cabbage
5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), quartered
Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise
and horseradish.)
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.
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