DUBLIN SUNDAY CORNED BEEF AND CABBAGE

INSTRUCTIONS    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 tsp Dried Thyme  1 small bunch of Parsley  1 Head Cabbage (about 2 lbs), quartered

HORSERADISH SAUCE

•  1/2 pint Whipping Cream
•  2 tablespoon mayonnaise
•  2-4 tablespoon prepared horseradish

COOKING INSTRUCTIONS

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 centre 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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