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Corned Beef & Cabbage
Kiddo, Florida

  • 5 pound Corned beef brisket 

  • 1 large Onion 

  • 6 whole cloves 

  • 6 Carrots peeled and sliced 

  • 8 Potatoes, peeled and cubed 

  • 1 teaspoon dried Thyme 

  • 1 small bunch of Parsley 

  • 2 pounds of green cabbage, cut into quarters 

Sauce 

  • 1/2 pint whipping cream 

  • 2 tablespoons prepared horseradish

Put the beef in a large pot and cover with cold water. 

Add all the 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, onion and cloves.

 Add the cabbage and 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 on the side.

Horseradish Sauce

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

 

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