Recipe(tried): Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce

DUBLIN SUNDAY CORNED BEEF AND CABBAGE

1 (5 lb) corned beef brisket
1 large onion, stuck with 6 whole cloves
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), cut in quarters
Horseradish Sauce (for serving)

Put beef in a large pot and cover with cold water. Add onion, carrots, potatoes, thyme and parsley; 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.

TO SERVE:
Place meat 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

1/2 pint heavy (whipping) cream
3 teaspoons prepared horseradish

Whip cream until it stands in peaks. Fold in horseradish.

Makes 8 servings