Recipe: New England Boiled Dinner

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Yield: 1 Servings

2 1/2 lb Corned beef brisket

      3 tb 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 sm Cabbage; cut into wedges
      1 tb Salt

---------------HORSERADISH CREAM--------------------

      1 c  Sour cream
      1 tb Prepared horseradish; up to
           Salt and pepper
           Tabasco

ESSENCE OF EMERIL SHOW #EE126

In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and Tabasco.

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. Yield: 6 to 8 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

If the church wants a better pastor, it only needs to pray for the one it has.

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