Corned Beef and Cabbage
with Horseradish Sauce Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Corned Beef and Cabbage with Horseradish Sauce
5 lb. corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 teaspoon dried thyme
1 small bunch parsley
1 head cabbage (about 2 lbs), quartered
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise and
Put beef in a large pot and cover with cold water. Bring to a boil with
the lid off the pot. Add thyme, parsley and onion.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add
cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage
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.
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Graphic from Kim's Whim