Dublin Sunday Corned Beef
Dublin (Where my family is from)Sunday Corned Beef and Cabbage
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs), quartered
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 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.
Don't forget the Horsey sauce for the corned beef!
1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP prepared horseradish
Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.
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