New England Boiled Dinner

• 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
• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish
• Salt and pepper
• Hot pepper sauce

1. In a large pot combine meat, spice bag and enough cold water to cover.
2. Bring to a boil, reduce heat and simmer 2 hours.
3. Add vegetables and salt.
4. Simmer 30 minutes more.
5. Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce.
6. To finish, remove corned beef to a carving board and slice against the grain.
7. Transfer to a large, warmed, deep platter.
8. Drain broth and reserve for soup, if desired.
9. Arrange vegetables around meat and serve.

beef brisket, pickling spices, potatoes, carrots, onion, parsnips, cabbage, salt, sour cream, horseradish, salt, pepper sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/new-england-boiled-dinner-recipe.html (may not work)