Title: Dublin sunday corned beef and cabbage
 Categories: Irish, Main dish
      Yield: 8 Servings
 
      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

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 pt Whipping Cream
      2 tb -to 3T prepared horseradish
 
      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.