Yield:4 to 6 servings
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 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.
Horseradish
Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and
horseradish.
Learn More About The Tradition
of Corned Beef