Dublin Sunday Corned Beef and Cabbage

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1 sm bn Parsley, fresh
8 Potatoes; peeled and cubed
1/2 pt Whipping cream
1 ts Dried thyme
6 Carrots; peeled and sliced
1 lg Onion; stuck with 6 whole
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1 Head Cabbage
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2 tb prepared horseradish; up to 3T
CYBEREALM BBS (315)7861120
5 lb Corned beef brisket

Original recipe makes 8



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 OThe 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

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Calories Per Serving: 806 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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