| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Irish |
Cyberealm, Irish/brit, Main dish |
8 |
Servings |
INGREDIENTS
|
|
* * * * * |
| 5 |
lb |
Corned beef brisket |
| 1 |
lg |
Onion stuck with 6 whole – cloves |
| 6 |
|
Carrots, peeled and sliced |
| 8 |
|
Potatoes, peeled and cubed |
| 1 |
ts |
Dried Thyme |
| 1 |
sm |
Bunch Parsley |
| 1 |
|
Head Cabbage (about 2 lbs)- cut in quarters |
|
|
* * * * * * |
| 1/2 |
pt |
Whipping Cream to 3T prepared horseradish |
INSTRUCTIONS
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
HORSERADISH SAUCE
Put beef in a large pot and cover with cold water. Add all 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 and onion. Add cabbage. 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.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.
Source: "The Cookin' O'The Green" - February '94 edition - Family
magazine
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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