Corned Beef and Cabbage with Carrots and Potatoes (serves 12)
6 lb. corned beef brisket, flat cut
1 T. mixed pickling spice, wrapped and tied in cheesecloth as a bouquet garni (or use an herb infuser)
24 small boiling onions
12 large carrots, peeled and cut in thirds
12 medium red potatoes, washed and peeled around the middle, leaving some skin on each end
2 small heads of Savoy cabbage, each cut in half and then each half cut into 3 wedges
Butter/Parsley Sauce
1/2 C. (1 stick) butter and 1/4 C. chopped parsley heated in a small saucepan until bubbly
Place brisket in a large pot and cover by at least 3" with cold water. Bring to a boil, reduce to a simmer and skim. Add the bouquet garni, cover, and simmer for about 2 1/2 hours. Check by sticking a pot fork into the meat -- it should come out easily. If not, continue to simmer 30 minutes more and check again. When meat is tender add onions, carrots, potatoes; cover and simmer 20 minutes. Remove the meat to a platter and keep warm. Turn the heat under the pot to medium-high. Add the cabbage and cook about 10 minutes until cabbage can be pierced easily with a fork. Remove the bouquet garni. Slice the corned beef and place on a large platter. Arrange the vegetables around the meat, spooning some of the broth over all. Pour butter/parsley sauce over the vegetables and serve with Horseradish Cream Sauce on the side.
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Baking
