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Tuesday, March 20, 2007

   corned beef and cabbage
DUBLIN CORNED BEEF AND CABBAGE

==============================



Serves 8



5 pounds of Corned beef brisket

1 large onion with 6 cloves embedded

6 peeled and sliced carrots

8 new potaotes, peeled and cubed

Some dried thyme

A bunch of Parsley

2 Heads of Cabbage, quartered

Sauce: half pint of whipping cream

3 tablespoons of prepared horseradish



Boil the beef, onion, carrots, potatoes, thyme andparsley

in a pot of water. Simmer anc cook for 3 hours. Remove

sediment and the thyme, parsley and onion. Add the cabbage

and simmer for a further 20 minutes or until the cabbage

is cooked. Remove the meat and divide into pieces.

Remove and season the cabbage heavily with black pepper.



On a large plate surround the beef with the cabbage,

carrots and potatoes. Prepare the horseradish sauce by

whipping the cream and adding to the horseradish.
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