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Dublin Sunday Corned Beef
Basics of Cooking Corned Beef Corned Beef Recipe Index History of Corned Beef
Yield: 8 servings
FROM LOIS FLACK
* * * * *
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
* * * * * *
1/2 pt Whipping Cream
2 tb -to 3T 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
Horseradish Sauce: Whip cream until it stand in
peaks. Fold in horseradish.
Source: "The Cookin' O'The Green" - February '94
edition - Family magazine
Typed for you by Lois Flack, CYBEREALM BBS, Watertown,