Dublin Sunday Corned Beef and Cabbage
Cuisine: Irish
Author: Epicurus.com Kitchens
  • 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/dublin-sunday-corned-beef-and-cabbage/7132/