Sunday supper in Dublin, corned beef and cabbage with carrots, potatoes and a clove-studded onion, served with horseradish sauce.

Dublin Sunday Corned Beef & Cabbage

 

5 pound 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 (2-pound) cabbage, cut in quarters and cored

Horseradish Sauce (recipe follows)

1. Put beef in a large pot and cover with cold water. Add all 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.
2. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
3. 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

1/2 pint heavy cream

2 to 3 tablespoons prepared horseradish

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

Serves 8.