4-5 lb. corned beef
Water to cover
2 bay leaves
6 peppercorns
1 lg. head green cabbage

Tie beef into shape with cord. Place meat in a large kettle and cover with cold water. Bring water to boil; drain off. Cover beef with fresh water; add bay leaves, peppercorns. Cook over low heat for 3-4 hours, or until tender. About 12-15 minutes before serving, add cabbage cut into wedges and cook uncovered until cabbage is tender. Remove string from beef and slice. Serve with Horseradish Cream. Serves 8-10.

HORSERADISH CREAM:

1 c. sour cream
1 tbsp. fresh horseradish, grated
1 tbsp. heavy cream
1/2 tsp. hot mustard (German type)
1 tsp. salt
1 tsp. pepper, freshly ground

Combine ingredients; serve hot or cold. Serves 8.