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. |
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