5 pound Corned Beef brisket
1 large onion, peeled with 6 cloves embedded
8 new potatoes, cut into even pieces or potato of choice peeled (optional) and cut into even pieces
6 peeled and sliced carrots, sliced about the same size as the potatoes
Dried thyme (to your taste)
1 bunch of fresh parsley
2 head of cabbage cut into quarters
Chef Ron Lock’s Spicy Horseradish Sauce
Place and arrange the brisket, onion, carrots, thyme and parsley in a large soup pot. Cover with water and bring to the boil. Reduce heat and simmer for 3 hours. Add water if needed to keep the ingredients covered.
After three hours, and the beef is tender, remove the sediment, thyme, parsley and onion.
Put the cabbage into the pot and simmer further an additional 20 minutes or until the cabbage is crisp tender, or as tender as you like it.