New England Boiled Dinner

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Corned beef brisket
3 tablespoons	45ml	Pickling spices - tied with
3		Bay leaves - tied with
5		Black peppercorns - in a cheesecloth bag
2		Potatoes - peeled, and cut in large chunks
3		Carrots - cut into 4 pieces
1		Onion - quartered
2		Parsnips - cut into chunks
2		Turnips - cut into chunks
1		Cabbage - cut into wedges (small)
1 tablespoon	15ml	Salt
		Horseradish Cream
1 cup	237ml	Sour cream
1 tablespoon	15ml	Prepared horseradish - or less to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tabasco sauce - to taste

Recipe Instructions

In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish. Season to taste with salt, pepper and Tabasco.

To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-126 broadcast 12-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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