Recipe courtesy of Emeril Lagasse
Print
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.

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