Ingredients

• 5 lb. corned beef brisket
• 1 large onion stuck with
• 6 whole cloves
• 6 carrots, peeled and halved
• 8 medium potatoes, washed and quartered
• 1 teaspoon dried thyme
• 1 small bunch parsley
• 1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:
• 1/2 pint whipping cream
• 2 tablespoons mayonnaise
• 2-4 tablespoons prepared horseradish (Whip cream until it stand in peaks. Fold in mayonnaise and horseradish)

Preparation

Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.

Simmer for 20-30 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.