Dublin Sunday Corned Beef and Cabbage

Ingredients

• •5 lb Corned beef brisket
• •1 lg Onion stuck with 6 whole -
• •-cloves
• •6 Carrots, peeled and sliced
• •8 Potatoes, peeled and cubed
• •1 t 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

Directions

1. 1Put beef in a large pot and cover with cold water.
2. 2Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
3. 3Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
4. 4Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
5. 5Remove the meat and cut into pieces.
6. 6Place on center of a large platter.
7. 7Strain the cabbage and season it heavily with black pepper.
8. 8Surround the beef with the cabbage, carrots and potatoes.
9. 9Serve with horseradish sauce.
10. 10Horseradish Sauce: Whip cream until it stand in peaks. Fold in
11. 11horseradish.