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Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: New England's Best

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Total:: 4 hr
Prep:: 1 hr
Cook:: 3 hr

Yield:: 6 to 8 servings

Level:: Intermediate

Ingredients

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)

Directions

In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.

For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot 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. Pass the horseradish cream for guests to help themselves.

My Private Notes

Name: New England Boiled Dinner
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 6 to 8 servings
Ingredients: 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)

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New England Boiled Dinner

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