Recipe: Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce

Dublin Sunday Corned Beef and Cabbage

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs), quartered

HORSERADISH SAUCE
1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP 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.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.