Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds corned beef brisket

  2. 3 tablespoons pickling spices ,

  3. 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag

  4. 2 potatoes , peeled and cut into large chunks

  5. 3 carrots, cut into 4 pieces 1 onion, quartered

  6. 2 parsnips, cut into chunks

  7. 2 turnips, cut into chunks

  8. 1 small cabbage , cut into wedges

  9. 1 tablespoon salt

  10. 1 cup sour cream Up to

  11. 1 tablespoon prepared horseradish Salt and pepper Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. 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 hot pepper 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.


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