New England Boiled Dinner
Ingredients
- 2 Potatoes; peeled and cut
- 1 tb Salt
- 3 Carrots; cut into 4 pieces
- 1 c Sour cream
- 1 Onion; quartered
- 2 1/2 lb Corned beef brisket
- 1 tb Prepared horseradish; up to
- 2 Parsnips; cut into chunks
- 2 Turnips; cut into chunks
- Salt and pepper
- 3 tb Pickling spices; 3 bay
- 1 sm Cabbage; cut into wedges
- Tabasco
Instructions
- 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 8 servings Posted to recipelu-digest by molony on Mar 16, 1998
