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 klein
Cabbage; cut into wedges
1 Esslöffel
salt
Horseradish Cream
1 Tasse
sour cream
1 Esslöffel
Prepared horseradish; up to
salt
pepper
tabasco
die Zubereitung:
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
