Traditional Corned Beef and Cabbage

Contributed by Pacific Coast Farmers’ Market Association
Time to Prepare: 3 1/2 hours

Ingredients

• 5 lb. Corned Beef Brisket
• 1 large chopped Onion
• 6 Carrots, peeled and halved
• 8 medium Potatoes, washed and quartered
• 1 tsp dried Thyme
• 1 small bunch fresh Parsley, coarsely chopped
• 1 Bay Leaf
• 1 head Cabbage (about 2 lbs.), quartered
• 1/2 pint Whipping Cream
• 2 TBSP Mayonnaise
• 2-4 TBSP prepared horseradish
• Pepper
  

Put beef in a large pot and cover with cold water. Bring to a boil with the lid
off the pot. Add thyme, parsley, bay leaf and onion. Reduce heat to simmer and
cook for 3 hours, skimming the fat from top occasionally as it rises.

While the beef is cooking, prepare the Horseradish Sauce. Whip the cream until
it stand in peaks, then fold in the mayonnaise and horseradish, adjusting the
horseradish to taste.

Add cabbage, potatoes, and carrots. Simmer for 20-30 more minutes until
cabbage is cooked.

Remove the meat and cut into pieces. Strain the cabbage and season it heavily
with black pepper.

Serving Suggestions

To serve, place the beef at center of a large platter and surround it with the
cabbage, carrots and potatoes.

Serve with horseradish sauce.