Corned Beef and Cabbage
- 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
- 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.
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