From Colleen (USA)

Serves 8

Ingredients:

• 5 pounds corned beef brisket
• 1 large onion
• 6 cloves (whole)
• 6 carrots––peeled and sliced
• 8 potatoes––peeled and cubed
• 1 teaspoon dried thyme
• 1 small bunch parsley
• 1 cabbage (about 2 lbs)––cut into quarters

Horseradish Sauce:

• 1/2 pint whipping cream
• 2-3 tablespoons prepared horseradish

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Directions:

Put beef in a large pot and cover with cold water. Stick onion with the cloves. 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 a large platter. Stain the cabbage and season it heavily with black pepper. Surround the beef with cabbage, carrots, and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stands in peaks. Fold in horseradish.