Recipe#6487

Title: DUBLIN SUNDAY CORNED BEEF & CABBAGE

  Source: "The Cookin' O'The Green" - February '94
  edition - Family magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown,
  NY.

      5 lb Corned beef brisket
      1 lg Onion stuck with 6 whole -
           -cloves
      6    Carrots, peeled and sliced
      8    Potatoes, peeled and cubed
      1 ts Dried Thyme
      1 sm Bunch Parsley
      1    Head Cabbage (about 2 lbs)-
           -cut in quarters
           *    *    *    *    *    *
---------------------HORSERADISH SAUCE---------------------
    1/2 pt Whipping Cream
      2 tb -to 3T prepared horseradish
 
      Put beef in a large pot and cover with cold water.
  Add all other ingredients except cabbage and bring to
  a boil with the lid off the pot. Turn to simmer and
  cook for 3 hours.  Skim fat from top as it rises.
  Remove the thyme, parsley and onion.  Add cabbage.
  Simmer for 20 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 horseradish.