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New England Boiled Dinner

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CATEGORY CUISINE TAG YIELD
Meats, Dairy New England 1 Servings

INGREDIENTS

2 1/2 lb Corned beef brisket
3 tb Pickling spices; 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 Potatoes; peeled and cut into large chunks
3 Carrots; cut into 4 pieces
1 Onion; quartered
2 Parsnips; cut into chunks
2 Turnips; cut into chunks
1 sm Cabbage; cut into wedges
1 tb Salt
1 c Sour cream
1 tb Prepared horseradish; up to
Salt and pepper
Tabasco
8 servings

INSTRUCTIONS

HORSERADISH CREAM
ESSENCE OF EMERIL SHOW #EE126
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. Yield: 6 to
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

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