Corned Beef & Cabbage

Corned Beef & Cabbage
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 3 1/2-4 lb corned beef brisket
• 2 bay leaves
• 1 tsp 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 lb small red-skinned or mixed-colored new potatoes
• 1 small head green cabbage, cut into 6-8 wedges
• 1 cup heavy cream
• 3 tbsp prepared horseradish
• salt

DIRECTIONS:

1. Tie the thyme and parsley sprigs together with kitchen string.  Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch.  Bring to a boil over medium-high heat, skimming off any foam from the surface.  Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.  
2. Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer.  Cook until the vegetables and brisket are fully tender, about 25 minutes.  
3. Meanwhile, in a bowl, whip the cream until soft peaks form.  Fold in the horseradish, then season with salt.  Cover and refrigerate the horseradish cream until ready to serve.  
4. Using a slotted spoon, transfer the vegetables to a large platter.  Transfer the brisket to a cutting board.  Cut the meat across the grain and arrange on the platter with the vegetables.  Serve, passing the horseradish cream on the side.  

-Alyssa