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DUBLIN CORNED BEEF AND CABBAGE
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Serves 8

5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potaotes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish

Boil the beef, onion, carrots, potatoes, thyme andparsley
in a pot of water. Simmer anc cook for 3 hours. Remove
sediment and the thyme, parsley and onion. Add the cabbage
and simmer for a further 20 minutes or until the cabbage 
is cooked. Remove the meat and divide into pieces. 
Remove and season the cabbage heavily with black pepper.  

On a large plate surround the beef with the cabbage, 
carrots and potatoes. Prepare the horseradish sauce by 
whipping the cream and adding to the horseradish.