Irish Corned Beef and Cabbage

4 pounds corned beef
1 onion stuck with 5 cloves pepper
1 sprig thyme and 1 bunch parsley, bound together
2 onions
1 whole carrot
2 pounds cabbage, cut in quarters

Tie the beef neatly. Put it in a large pot and cover with cold water. Add all the other ingredients except the cabbage and bring very slowly to a boil uncovered. Simmer for 3 hours. Skim the scum occasionally. Remove the thyme, parsley and cloved onion. Now add the cabbage, which should be sitting in salted cold water. Simmer 20 minutes, or until the cabbage is done. Remove the meat and remove the string. Strain the cabbage, pepper well, and place on a plate surround the beef. For cabbage that is not too salty cook in a separate pot, and add a few cups of the meat stock for flavor. Garnish with fresh parsley.

Yield: Serves 8