Corned beef and cabbage

Ingredients:

•     5 lb. corned beef brisket 
•     1 large onion stuck with 6 whole cloves 
•     6 carrots, peeled and halved 
•     8 medium potatoes, washed and quartered 
•     1 teaspoon dried thyme 
•     1 small bunch parsley 
•     1 head cabbage (about 2 lbs), quartered

  Horseradish Sauce: 

•     1/2 pint whipping cream 
•     2 tablespoons mayonnaise 
•     2-4 tablespoons prepared horseradish 

(Whip cream until it stand in peaks. Fold in mayonnaise
 and horseradish.)

  Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.