Corned Beef & Cabbage
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley
in a pot of water. Simmer and cook for 3 hours. Remove
sediment and the thyme, parsley and onion. Add the cabbage
and simmer for a further 20 minutes or until the cabbage
is cooked. Remove the meat and divide into pieces.
Remove and season the cabbage heavily with black pepper.
On a large plate surround the beef with the cabbage,
carrots and potatoes. Prepare the horseradish sauce by
whipping the cream and adding to the horseradish.