DUBLIN SUNDAY CORNED BEEF AND CABBAGE
Servings: 8

2.25kg (5lb) corned beef brisket
8 potatoes, peeled and cubed
6 carrots, peeled and sliced
small bunch parsley
few sprigs thyme
1 large onion
6 whole cloves
1 900g (2lb) head cabbage, about cut in quarters
300ml (1/2 pint) horseradish sauce (recipe follows)

Place the beef in a large saucepan and cover with cold water.

Add the potatoes and carrots,

Tie the parsley and thyme together with string; stick the cloves into the onion and add to the pan.

Bring to a boil. Cover and simmer for 3 hours, skimming as required.

Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes or until cabbage is cooked.

Remove the meat and slice. Strain the cabbage and season with plenty of black pepper.

Place the meat in centre of a large serving dish. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

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HORSERADISH SAUCE

225g (8 oz) white breadcrumbs
milk
225g (8 oz) horseradish root, peeled and grated
25g (1 oz) caster sugar
2 tsp mustard
1 tbsp vinegar
salt
300ml (1/2 pint) double cream

Soak the breadcrumbs in milk for a few minutes to soften. Squeeze the breadcrumbs to remove excess milk and combine well with the horseradish.

Add the sugar, mustard, vinegar and salt to taste.

Lightly whip the cream and fold in to the mixture. Serve very cold.

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VEGETABLE SALAD

1 bunch broccoli, separate in florets
1 head cauliflower, separate in florets
1 pint cherry tomatoes, halved
6 green onions, chopped fine
2 stalks celery, chopped fine
1 bell pepper, chopped
DRESSING:
1 cup mayonnaise
1 cup sour cream
1 package Ranch salad dressing mix

Combine all vegetables.

Mix mayonnaise, sour cream, and Ranch dressing mix. Pour over vegetables and toss until coated. Chill.