Corned Beef and Cabbage

Directions

1. 1
   Place the corned beef in a large soup kettle or dutch oven.
2. 2
   Add the onions, halved carrots, celery, and parsley sprigs.
3. 3
   Cover with cold water and bring to a boil.
4. 4
   Then reduce the heat, cover, and simmer for 2 3/4 to 3 hours, turning the beef over in the broth every 30 minutes.
5. 5
   When the meat is very tender, remove it from the kettle and keep warm.
6. 6
   Strain the broth and return it to the kettle.
7. 7
   Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 tablespoons of the chopped parsley.
8. 8
   Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.
9. 9
   Arrange the beef on a warmed serving platter, and surround it with the cooked vegetables.
10. 10
    Ladle broth over the beef and vegetables, and sprinkle with the remaining 2 tablespoons chopped parsley.
11. 11
    Serve with the Horseradish Cream Sauce.
12. 12
    For the Sauce:
13. 13
    Whip the heavy cream in a bowl until it forms soft peaks.
14. 14
    Combine the mayonnaise, horseradish, and mustard in another bowl.
15. 15
    Using a rubber spatula, fold in the whipped cream.
16. 16
    Add the sugar, salt, and pepper.
17. 17
    Stir well, and transfer to a serving bowl.
18. 18
    Makes 2 cups