---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Main dish
       Yield: 8 servings
 ----------------------FROM LOIS FLACK----------------------
 ----------------CYBEREALM BBS (315)786-1120----------------
            *     *     *     *     *
       5 lb Corned beef brisket
       1 lg Onion stuck with 6 whole -
       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
            *    *    *    *    *    *
 ---------------------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
       Horseradish Sauce:  Whip cream until it stand in
   peaks.  Fold in horseradish.
   Source: “The Cookin' O'The Green” - February '94
   edition - Family magazine
   Typed for you by Lois Flack, CYBEREALM BBS, Watertown,