1 large onion with six cloves embedded
6 peeled and sliced carrots
8 new potatoes peeled and cubed
Some dried thyme
bunch of parsley
2 heads of cabbage quartered
Sauce: Half pint of whipping cream and two tablespoons of prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer and cook for three hours.
Remove sediment and the thyme, parsley and onion.
Add the cabbage and simmer for a further twenty minutes or until the cabbage is cooked.
Remove the meat and divide into pieces.
Remove and season the cabbage heavily with black pepper.
On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
