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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

Horseradish cream:

1 cup sour cream

Up to 1 tablespoon prepared horseradish

Salt and freshly ground black pepper

Hot sauce (recommended: Tabasco)