Corned Beef and Cabbage

5 pounds 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 pounds), quartered

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 to 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 (see below).

Horseradish Sauce:

1/2 pint whipping cream
2 tablespoons mayonnaise
2 to 4 tablespoons prepared horseradish

Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/