Food Network: New England Boiled Dinner

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New England Boiled Dinner
Recipe courtesy Emeril Lagasse

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

Horseradish cream:
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and pepper
Hot pepper sauce

Directions
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 hot pepper sauce.
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.