Recipe courtesy of Emeril Lagasse

New England Boiled Dinner

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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Level: Intermediate
Total: 4 hr

Prep: 1 hr
Cook: 3 hr

Yield: 6 to 8 servings

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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.