St. Patrick's Day - Corned Beef and Cabbage

St. Patrick's Day - Corned Beef and Cabbage
1 (5-pound) corned beef brisket
1 teaspoon dried thyme
1 small bunch parsley
1 large onion stuck with 6 whole cloves
6 medium carrots, peeled and halved
8 medium potatoes, washed and quartered
1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:
1/2 pint whipping cream
2 Tablespoons mayonnaise
2-4 Tablespoons 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.
(Whip cream until it stand in peaks.
Fold in mayonnaise and horseradish.)

Posted by b2_CA
St. Patrick's Day Recipes I received in my email weekly.


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