Recipe - Dublin Sunday Corned Beef And Cabbage

FROM LOIS FLACK

CYBEREALM BBS (315)7861120
* * * * *
5 pound Corned beef brisket
1 lg Onion stuck with 6 whole
cloves
6 Carrots, peeled and cut or sliced up
8 Potatoes, peeled and cubed
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 Head Cabbage (about 2 lbs)
cut in quarters
* * * * * *

HORSERADISH SAUCE
One half pt Whipping Cream
2 tablespoon 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 sauce.

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, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip