New England Boiled Dinner with Horseradish Cream

Directions

1. Boil the corned beef and seasonings:Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using fresh brisket, add 1 teaspoon of salt for every quart of water. Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
2. Remove the meat and add the vegetables:Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.
3. Slice the meat across the grain:Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
4. Make the horseradish cream by combining all ingredients well and refrigerating until ready to use.
5. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish cream and mustard.