Dublin Sunday Corned Beef & Cabbage
Sunday supper in Dublin—corned beef and cabbage with carrots, potatoes and a clove-studded onion, served with creamy horseradish sauce.
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
1/2 pint heavy cream
2 to 3 tablespoons prepared horseradish
- 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.
- Remove the thyme, parsley and onion. Add cabbage. 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.
- For Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.
Makes 8 servings.