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
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.
