FBD

Corned Beef and Cabbage

OtherBeefEasy210 minBy Northstar

Ingredients

Servings
4
  • 5 lb corned beef brisket
  • 1 whole large onion, studded with 6 whole cloves
  • 6 whole carrots, peeled and halved
  • 8 whole medium potatoes, washed and quartered
  • 1 tsp dried thyme
  • 1 small parsley
  • 2 lb head of cabbage (about 1 small head), quartered
  • 0.5 pint heavy whipping cream
  • 2 tbsp mayonnaise
  • 3 tbsp prepared horseradish

Instructions

  1. 1

    Place the corned beef brisket in a large pot and cover with cold water. Bring to a boil with the lid off. Add the clove-studded onion, thyme, and parsley.

  2. 2

    Turn heat to a simmer and cook for 3 hours, skimming fat as it rises to the top.

  3. 3

    Add the cabbage, potatoes, and carrots. Simmer for 20 to 30 minutes until the cabbage is cooked and vegetables are tender.

  4. 4

    Make the horseradish sauce: whip the cream until it forms peaks. Fold in the mayonnaise and horseradish to taste.

  5. 5

    Remove the beef and slice into pieces. Place on a large serving platter. Strain the cabbage and season generously with black pepper. Surround the beef with the cabbage, carrots, and potatoes. Serve with the horseradish cream sauce.