- Place beef in large pot; cover with cold water and bring to boil. Discard water and wipe sediment from beef.
- Return to pot and cover with cold water and beer. Add onions, leek, celery, thyme, parsley, bay leaf and salt & pepper, making sure liquid covers all. Bring to boil, cover and simmer 3 hours, skimming foam from surface.
- Add cabbage, carrots and potatoes and simmer 30 minutes or until vegetables are tender.
- Allow beef to rest 15 minutes before slicing. Arrange on platter surrounded by vegetables. Season heavily with cracked pepper and sprinkle with chopped fresh parsley. Serve with Horseradish Cream Sauce.
HORSERADISH CREAM SAUCE
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup drained horseradish
2 tsp. Coleman's dry mustard or 2 Tbsp. Dijon mustard
pinch of sugar
Combine sour cream, mayonnaise, horseradish, mustard & sugar. Transfer to serving dish and sprinkle with chopped green onion.