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Name: New England Boiled Dinner
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Potatoes; peeled and cut; 1 tb Salt; 3 Carrots; cut into 4 pieces; 1 c Sour cream; 1 Onion; quartered; 2 1/2 lb Corned beef brisket; HORSERADISH CREAM; 1 tb Prepared horseradish; up to; 2 Parsnips; cut into chunks; 2 Turnips; cut into chunks; Salt and pepper; 3 tb Pickling spices; 3 bay; 1 sm Cabbage; cut into wedges; Tabasco

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INGREDIENTS

2 Potatoes; peeled and cut
1 tb Salt
3 Carrots; cut into 4 pieces
1 c Sour cream
1 Onion; quartered
2 1/2 lb Corned beef brisket
HORSERADISH CREAM
1 tb Prepared horseradish; up to
2 Parsnips; cut into chunks
2 Turnips; cut into chunks
Salt and pepper
3 tb Pickling spices; 3 bay
1 sm Cabbage; cut into wedges
Tabasco

Servings

INSTRUCTIONS

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 on Mar 16, 1998

NOTES

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New England Boiled Dinner

2  Potatoes; peeled and cut 
1 tb Salt 
3  Carrots; cut into 4 pieces 
1 c Sour cream 
1  Onion; quartered 
2 1/2 lb Corned beef brisket 
  HORSERADISH CREAM 
1 tb Prepared horseradish; up to 
2  Parsnips; cut into chunks 
2  Turnips; cut into chunks 
  Salt and pepper 
3 tb Pickling spices; 3 bay 
1 sm Cabbage; cut into wedges 
  Tabasco

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 <molony@scsn.net> on Mar 16, 1998

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Nutrition

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Serving Size: 1 Serving (1385g)
Recipe Makes: 1 Servings

Calories: 2624
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2624

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