5 lb. corned beef brisket rn1 large onion stuck with 6 whole cloves rn6 carrots, peeled and halved rn8 medium potatoes, washed and quartered rn1 teaspoon dried thyme rn1 small bunch parsley rn1 head cabbage (about 2 lbs), quartered rnrnhorseradish sauce: rn1/2 pint whipping cream rn2 tablespoons mayonnaise rn2-4 tablespoons prepared horseradish rn(whip cream until it stand in peaks. fold in mayonnaise and horseradish.) rn
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.
Source: razzledazzlerecipes.com
