Recipe courtesy of Emeril Lagasse

New England Boiled Dinner

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  • Level: Intermediate
  • Total: 4 hr
  • Prep: 1 hr
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
  3. 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.
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