Corned Beef and Cabbage with Horseradish Sauce

By Scott Marley

5 lbs corned beef brisket 1 large onion 6 whole cloves 6 large carrots, peeled and sliced 8 potatoes, peeled (if desired) and cubed 1 teaspoon dried thyme 1 small bunch parsley 1 head cabbage, cut in quarters Sauce: 11 pint whipping cream 3 tablespoons horseradish   Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to boil uncovered. Lower heat and simmer for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes, or until cabbage is cooked. Remove meat and cut into pieces. Place on centre of a large plate. Strain the cabbage and season heavily with black pepper. Surround the beef with cabbage, carrots and potatoes. Whip cream until it folds into soft peaks. Add horseradish. Serve with corned beef.

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