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    5 lb. corned beef brisket
    1 large onion stuck with 6 whole cloves
    6 carrots, peeled and halved
    8 medium potatoes, washed and quartered
    1 teaspoon dried thyme
    1 small bunch parsley
    1 head cabbage (about 2 lbs), quartered

  Horseradish Sauce:
    1/2 pint whipping cream
    2 tablespoons mayonnaise
    2-4 tablespoons prepared horseradish
 (Whip cream until it stand in peaks. Fold in mayonnaise
 and horseradish.)

  Put beef in a large pot and cover with cold water. Bring to
 a boil with the lid off the pot. Add thyme, parsley and onion.
 Turn to simmer and cook for 3 hours. Skim fat from top as it
 rises. Add cabbage, potatoes, and carrots. Simmer for 20-30
 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.