Corned Beef and Cabage


5 pound Corned beef brisket

1 large Onion

6 whole cloves

6 Carrots peeled and sliced

8 Potatoes, peeled and cubed

1 teaspoon dried Thyme

1 small bunch of Parsley

2 pounds of green cabbage, cut into quarters


1/2 pint whipping cream & 2 tablespoons prepared horseradish


Put the beef in a large pot and cover with cold water. Add all

the 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, onion and

cloves. Add the cabbage and 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 on the side.

Horseradish Sauce:

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

Yield: 8 servings