CORNED BEEF AND CABBAGE

This is what I usually make on St. Patrick's Day. It is a traditional Irish-American dish. The beer is a recent addition, but I love beer in cooking beef. I do not like high-salt foods, so I always get a low-salt corned beef. It is so much better. And, if you want a lower-fat version, buy corned eye round beef. I included two versions of horseradish sauce.

INGREDIENTS

1 3-4 lb corned beef brisket

1 large onion, sliced

1 tsp dried thyme

Water to cover

1 bottle dark beer (optional)

1 bay leaf

1/2 -cup chopped parsley

8 black peppercorns

1 tsp. mustard seed

6 whole cloves

4 large carrots, peeled and cut into large pieces

4 medium potatoes, quartered (peeling is optional)

4 large parsnips, peeled and cut into large pieces

1 medium head cabbage (about 2 pounds) cut into small wedges

Freshly ground pepper

Horseradish sauce (see below)

Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place on center of a large platter. Strain the vegetables and place around beef. Add pepper over all. Pass horseradish sauce and, if desired, some of the broth.

HORSERADISH SAUCE - 1

1 cup whipping cream
Prepared horseradish to taste (about 2-4 tablespoons)

Whip cream until it forms soft peaks. Fold in horseradish.

HORSERADISH SAUCE - 2

1 cup sour cream (I use reduced fat)
1/4 cup mayonnaise
1/4 cup prepared horseradish (more or less to taste)
1/2 teaspoon Dijon-style or coarse mustard
Salt and pepper to taste

Mix all ingredients. Let stand at least 30 minutes before using or refrigerate overnight.

Notes: The leftover corned beef makes a terrific sandwich. Top with a little horseradish or leftover sauce.It also makes a great soup.

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