Flash Player is required. Download it here.
Ingredients
• 5 lb corned beef brisket, spiced• 1 large onion, outer peel removed
• 6 carrots, peeled and sliced• 8 medium potatoes, peeled and cubed
• 1 tsp dried thyme• 8 springs parsley
• 1 head cabbage (about 2 lbs)- cut in quarters• Salt and pepper to taste
Directions
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. Lower to a 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 and salt if desired.
Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish or brown mustard and hearty bread.

In order to view parts of this site, the free Adobe Flash Player is required. You seem not to have Flash installed, but you can download it here.