New England Boiled Dinner (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Ingredients:
2 1/2 pounds corned beef brisket |
3 tablespoons 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 small cabbage, cut into wedges |
1 tablespoon salt |
1 cup sour cream |
up to 1 tablespoon prepared horseradish |
salt and pepper |
hot pepper sauce |
Directions:
1. 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.
2. Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.
3. 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.
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