Ingredients

The following ingredients have 4 Servings
  • 2 to 3 lbs uncooked corned beef brisket
  • 10 peppercorns
  • 6 whole cloves
  • 1 bay leaf
  • 1 lb baby red potatoes
  • 1/2 lb baby carrots
  • 3/4 lb purple-top turnips (peeled and cubed)
  • 1/2 lb pearl onions (peeled)
  • 1 medium head of cabbage (quartered (leave the core intact))
  • 3/4 cup sour cream
  • 2 tablespoons prepared horseradish
  • Salt and freshly ground black pepper

Instruction

  • Add the corned beef to a stockpot, cover with water by about 3 inches and bring it to a rapid simmer. Cook for 10 to 12 minutes, then skim off any foam that forms on the top and discard. Reduce the heat to medium-low, add the peppercorns, cloves, and bay leaf.
  • Cover and continue cooking until the corned beef is fork-tender, 2-1/2 to 3 hours. Transfer the corned beef to a cutting board and cover loosely with foil to keep warm.
  • Add the potatoes to the stockpot and increase the heat to medium-high. Cover and cook for 5 minutes, then add the carrots, turnip, and pearl onions.
  • Simmer for an additional 10 minutes, then add the cabbage wedges and continue cooking until the potatoes and vegetables are tender when pierced with a knife, 10 to 15 minutes longer.
  • While the vegetables are cooking, slice the corned beef across the grain into 1/4-inch thick slices and prepare the horseradish cream sauce.
  • Combine the sour cream and horseradish in a small bowl, season to taste with salt and pepper, then transfer to a serving bowl.
  • Once the vegetables have cooked through, use a slotted spoon to transfer them to a large serving platter.
  • Reheat the corned beef by returning it to the pot for 2 minutes. Drain thoroughly and arrange the slices on the serving platter with the vegetables.
  • Serve with horseradish cream and coarse grain mustard for dipping.