Recipe Database
Dublin Style Corned Beef
Dublin Style Corned Beef
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 sour cream (or 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 (or hot sauce to taste). 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.