ESSENCE OF EMERIL SHOW #EE126 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 Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1385g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1832 (70%)|
|Amt Per Serving||% DV|
|Total Fat 203.6g||271 %|
|Saturated Fat 73.7g||368 %|
|Monounsaturated Fat 90.3g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 702.1mg||216 %|
|Sodium 14103.6mg||486 %|
|Potassium 3838.2mg||101 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 13.5g|
|Protein 172g||246 %|
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Calories per serving: 2624
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