Ingredients
3 - 4 pound brisket of beef
3 carrots, chopped
3 parsnips, chopped
4 small onions, chopped
1 tablespoon horseradish
6 bay leaves
1 teaspoon dry English mustard
3 sprigs fresh thyme & marjoram
1 head cabbage cut in 1/8th strips, remove core
Sea salt and freshly ground pepper
Herbed cream sauce
2 shallots chopped fine
3/4 cup curly parsley chopped fine
2 sprigs marjoram chopped
4 tablespoons cream cheese
White pepper
2 cups heavy cream
Parsley potatoes
2 pounds mixed baby potatoes, Yukon, Red skin, Peruvian
1/8 pound Kerry Gold Butter
Preparation
In a large saucepan place brisket and chopped veggies. Cover with cold water. Add herbs and remaining ingredients except cabbage. Bring to a simmer and cook for 2 hours. Remove corned beef from liquid and hold. Reserve liquid and blanch cabbage for 20 minutes. Remove cabbage and place in a large bowl with 3 ounces of liquid from poaching. Slice corned beef into ½ inch slices and serve family style with herbed cream sauce. Serve family style. To make the herbed cream sauce, heat a small sauce pot and add 1 teaspoon butter. Sweat shallots and add cream cheese. Cream and season with salt and pepper. Add chopped parsley and marjoram, and whisk well. Bring to a simmer and reduce to sauce consistency. For the parsley potatoes, add cold water 2 inches above the potatoes. Bring to a boil and reduce heat to a slow boil. Cook potatoes uncovered for 15 to 20 minutes or until fork tender. Remove from water and drain. In a sauce pot melt 3 tablespoons butter and add 1/8 cup chopped parsley. Add potatoes and toss. Season with sea salt and fresh ground black pepper. Serve family style.
