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Traditional Corned Beef and CabbagePrintable version of this recipe.
5 pounds corned beef brisket
1 large onion (chopped)
6 carrots (peeled, halved)
8 medium potatoes (peeled, quartered)
1 teaspoon thyme
1 small bunch parsley (freshly chopped)
1 head cabbage (quartered)
1/2 pint whipping cream
2 tablespoons mayonnaise
2 to 4 tablespoons horseradish (prepared)
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.
Type of Dish
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