No matter what day of the week this glorious dish is served, it’s a great day for the Irish. Celebrate St. Patrick’s Day with this grand ol’ Irish goodness. Simply inspirational!
Dublin Sunday Corned Beef and Cabbage

Dublin Sunday Corned Beef and Cabbage
Recipe type: Entree, Main
Cuisine: Irish
Serves: 8
  • 5 pounds corned beef brisket
  • 1 large onion stuck with --
  • 6 cloves (whole)
  • 6 carrots; peeled and sliced
  • 8 potatoes; peeled and cubed
  • 1 teaspoon dried thyme
  • 1 small bunch parsley
  • 1 cabbage (about 2 pounds); cut in quarters
Horseradish Sauce:
  • 1/2 pint whipping cream
  • 2 to 3 Tablespoons prepared horseradish
  1. Put beef in a large non-reactive pot and cover with cold water.
  2. 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.
  3. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
  4. Remove the meat; let it sit for 10 minutes to cool, and then slice thinly. Place on a large platter. Strain the cabbage and season it heavily with black pepper.
  5. Serve the beef, with the cabbage, carrots and potatoes in a bowl, on the side. Accompany with horseradish sauce.
  6. Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish. Serve separately.

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