BOILED BEEF WITH HORSERADISH SAUCE RECIPES

Name: New England Boiled Dinner
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 to 8 servings
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)

NEW ENGLAND BOILED DINNER RECIPE | EMERIL LAGASSE | FOOD ...

New England Boiled Dinner Recipe | Emeril Lagasse | Food ... image

Provided by Emeril Lagasse

Categories main-dish

Total Time 4 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 3 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

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)

Steps:

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.

NEW ENGLAND BOILED DINNER RECIPE | EMERIL LAGASSE | FOOD ...

New England Boiled Dinner Recipe | Emeril Lagasse | Food ... image

Provided by Emeril Lagasse

Categories main-dish

Total Time 4 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 3 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

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)

Steps:

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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