Corned Beef and Cabbage (Kate McMillan) | Oregonian Recipes
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Cooking tools:
- Butcher's twine
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Whisk
- Serving platter
- Cutting board
- Chef's knife
- Refrigerator
Ingredients
- 3 sprigs fresh thyme
- 5 sprigs fresh Italian (flat-leaf) parsley
- 1 3 1/2- to 4-pound corned beef brisket, preferably home-cured (see note)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 12 white boiling onions or 3 small white onions cut into wedges
- 6 large or 12 small carrots, cut into large chunks or left whole if small
- 2 pounds small red-skinned or mixed-colored new potatoes
- 1 small head green cabbage, cut into 6 to 8 wedges
- 1 cup heavy whipping cream
- 3 tablespoons prepared horseradish
- Salt
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