---------- Recipe via Meal-Master (tm) v8.02

Title: Dublin Sunday Corned Beef & Cabbage
Categories: Breads, Main dish
Yield: 8 servings

5 lb Corned beef brisket
1 lg Onion; stuck with:
6 Whole cloves
6 Carrots; peeled and sliced
8 Potatoes; peeled and cubed
1 ts Dried thyme
1 bn Parsley
2 lb Cabbage; cut in quarters
---------------------HORSERADISH SAUCE---------------------
1/2 pt Whipping cream
2 tb Prepared horseradish;
- up to 3 tb

Put beef in a large pot and cover with cold water. 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. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for
20 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.

Horseradish Sauce:

Whip cream until it stand in peaks. Fold in horseradish.

Recipe by Family Magazine, "The Cookin' O'The Green", Feb 1994

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY

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