Anyday Corned Beef & Cabbage (serves 4 – 6 with leftovers)
3 – 5 pounds corned beef brisket
4 tbsp pickling spices, 3 bay leaves, 5 black peppercorns and 1 head of garlic, cut in half, tied in a cheesecloth bag
2 waxy potatoes cut into large chunks
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cut into wedges
1 tbsp salt
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 or until vegetables soften. Lift vegetables out when they become soft , meat can continue to simmer until it can be pulled apart with a fork (approx 2.5 – 4 hours total)
When meat is done, lift out of pot and drain (you can save the water in the pot for stock). Pile meat and vegetables on an oven proof platter and place in a 300 degree oven for about 10 minutes or so. Serve with crusty bread, pickles, horseradish sauce, mustard and pass plenty of salt and pepper.
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.