Corned Beef and Cabbage
Ingredients
- 5 lb corned beef brisket
- 1 whole large onion, studded with 6 whole cloves
- 6 whole carrots, peeled and halved
- 8 whole medium potatoes, washed and quartered
- 1 tsp dried thyme
- 1 small parsley
- 2 lb head of cabbage (about 1 small head), quartered
- 0.5 pint heavy whipping cream
- 2 tbsp mayonnaise
- 3 tbsp prepared horseradish
Instructions
- 1
Place the corned beef brisket in a large pot and cover with cold water. Bring to a boil with the lid off. Add the clove-studded onion, thyme, and parsley.
- 2
Turn heat to a simmer and cook for 3 hours, skimming fat as it rises to the top.
- 3
Add the cabbage, potatoes, and carrots. Simmer for 20 to 30 minutes until the cabbage is cooked and vegetables are tender.
- 4
Make the horseradish sauce: whip the cream until it forms peaks. Fold in the mayonnaise and horseradish to taste.
- 5
Remove the beef and slice into pieces. Place on a large serving platter. Strain the cabbage and season generously with black pepper. Surround the beef with the cabbage, carrots, and potatoes. Serve with the horseradish cream sauce.
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