Sunday Dublin Corned Beef and Cabbage

This is yet another Foley classic. Nothing fancy, just the basic recipe, always served on March 17. Amazingly simple to prepare and full of flavor. We serve it with home-made italian herb bread. We also cook two briskets so we have lots of left-overs, generally a couple lunches and several sandwiches. Doesn’t freeze well because the potatoes and carrots turn to mush. We use a lot of carrots because they’re always in demand.

Ingredients

5 LB corned beef brisket (we’ve been using Murphy’s for years), keep the spice pack

1 large onion, cut into bite-sized pieces

3 heaping TBS minced garlic

10 carrots peeled and cut in 1″-2″ lengths

4 large potatoes peeled and cubed

1 TBS thyme

1 head of cabbage, cut as you like, but not too small

Sauce ingredients

1/2 pint heavy cream, actually, you could use about half the container

3 TBS horseradish

Directions

Put beef in a large pot and cover with cold water. Put in all the other ingredients (not sauce) except cabbage. Add water to cover all. Bring to a boil with lid off, and then drop to a simmer. Cook for 3 hours, skimming off fat from the top. Put in spice pack too, if it came with one.

Add cabbage and cook for 20 minutes. Meanwhile, put cream in a small mixing bowl and wip until the cream stands in peaks and fold in the horseradish.

To serve, we put the beef on a platter, cut in 1/4″ slices and surround with the veggies. You may want to hold off on slicking some, when you make sandwiches it’ll be easier to slice real thin when cold. Perfect sandwich is on rye (marbled rye even better) with swiss and spiced mustard. Heat open-sandwich style under a broiler, meat then cheese.

Upgraded Sauce

This year our horseradish seemed a bit weak, so in a small bowl we put two heaping tablespoons of the horseradish/cream sauce, 1 tablespoon of dijon mustard and about 1/4 teaspoon of fresh ground pepper.  Don was the only one who used it…but in his opinion it’s a great addition.