One 5-to-6-pound corned beef brisket, uncooked
4 tablespoons pickling spice
1 head garlic, cut in half crosswise
3 medium beets (about 1 pound)
1 pound carrots, cut into 2-inch lengths
8 ounces frozen pearl onions
8 ounces parsnips, cut into 2-inch lengths
12 new red potatoes, halved (about 1 1/2 pounds)
1 large rutabaga, peeled and sliced into 16 wedges (about 1 1/2 pounds)
1 medium cabbage, stem intact, cut into 8 wedges (about 3 pounds)
Chopped fresh parsley, for garnish
Horseradish Cream Sauce, recipe follows
1 1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole grain mustard
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
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