Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water.

Simmer and cook for 3 hours.

Remove sediment and the thyme, parsley and onion.

Add the cabbage and simmer for a further 20 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.