New England Boiled Dinner
What You Need
3 1/2 pounds corned beef brisket (with spice packet)
3 bay leaves
12 black peppercorns
2 potatoes, peeled and cut into large chunks
3 carrots, quartered
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cored and cut into wedges
1 teaspoon salt
Horseradish Cream, optional (recipe follows)
In a large pot, combine meat, spice bag, and enough cold water to cover. Bring to a boil, reduce heat and simmer 3 hours. Add vegetables and salt. Simmer 30 minutes more.
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.
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and pepper
Hot pepper sauce
In a small bowl combine sour cream and horseradish; season to taste with salt, pepper, and hot pepper sauce.