By Rick Thompson
Corned Beef and Cabbage
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 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), quartered
Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise and 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.
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