Corned Beef and Cabbage

Place the corned beef in a large soup kettle or Dutch oven. Add the onions, halved carrots, celery and parsley sprigs.

Cover with cold water and bring to a boil, then reduce the heat.

Cover and simmer for 2 3/4 to 3 hours.

When the meat is tender, remove it from kettle and keep warm.

Strain the broth and return it to the kettle.

Add the cabbage, potatoes, leeks, cut up carrots, salt and pepper and 2 tablespoons of the chopped parsley.

Bring to a boil.

Reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.

Arrange the beef on a warmed serving platter and surround it with the cooked vegetables.

Ladle broth over the beef and vegetables.

Sprinkle with remaining 2 tablespoons chopped parsley.

Serve with the Horseradish Cream Sauce.