Ingredients:

• 5lb – corned Beef brisket
• 1 – large Onion with 6 Cloves embedded
• 6 – peeled and sliced Carrots
• 8 – potatoes, peeled, and cubed
• Some dried Thyme
• 1 bunch – Parsley
• 2 heads – cabbage, quartered
• black pepper
• Sauce: 1/2 pint – whipping Cream
• 3 tbsp – prepared horseradish

Method:

1. Boil the beef, onion, carrots, potatoes, thyme, and parsley in a pot of water. Simmer and cook for 3 hours.
2. Remove sediment and add the thyme and parsley.
3. Add the cabbage and simmer for another 20 minutes or until the cabbage is cooked.
4. Remove the meat and divide into pieces.
5. Remove and season the cabbage heavily with black pepper.
6. On a large plate, surround the beef with the cabbage, carrots, and potatoes.
7. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.

Recipe courtesy of Sify Bawarchi