New England Boiled Dinner (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Ingredients:
2 1/2 to 3 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, each 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 freshly ground black pepper |
hot sauce (recommended: tabasco) |
Directions:
1. In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
2. For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot 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. Pass the horseradish cream for guests to help themselves.
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