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
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and freshly ground black pepper
Hot sauce (recommended: Tabasco)
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