Ingredients

Place the meat in a heavy Dutch oven-type pan, sprinkle with the spice packet included or add your own seasoning (push 6-10 whole cloves and 2 minced garlic cloves into brisket). Sprinkle with 2 crushed bay leaves, top with sliced onions. Cover tightly with lid and bake at 300 degrees approximately 1 hour per pound. Remove from oven and let sit 15-20 minutes before slicing. Slice thinly at an angle across the grain.

Corned beef, cooked and shredded
onion, thinly sliced
leeks, thinly sliced
butter
potatoes, shredded
cabbage, thinly sliced
carrots, shredded
parsnips, shredded
celery, thinly sliced
garlic, minced
dried thyme
bay leaf, crushed
salt and pepper
frozen petite green peas
Horseradish sauce

Melt butter in a large skillet. Saute onion, leeks and garlic. Add potatoes, carrots, parsnips, thyme and crushed bay leaf. Cook slowly, allowing flavors to blend until potatoes are just about cooked. Add cabbage, frozen peas and shredded corned beef. Cook just until heated through. Add salt and pepper. Serve with a drizzle of thin horseradish sauce atop.

Directions

SAUCE: Soften 8-ounce package cream cheese, add 1/2 cup cream and 2-3 tablespoons prepared horseradish. Whip until thoroughly blended. (Add more cream if thick.)