Serves: 6
Total Calories: 1,796

6 pounds beef brisket or rump of corned beef
1/2 clove garlic
6 peppercorns
6 carrots
3 large yellow turnips, cut in quarters
4 small parsnips
8 small peeled onions
6 medium-sized potatoes, pared and cut in quarters
1 head cabbage, quartered

Place corned beef in cold water with garlic and peppercorns and cook slowly until tender, skimming now and then. If you use very salty corned beef, drain when it comes to a boil and use fresh water for the rest of the cooking time. Allow from 4–5 hours for simmering, testing tenderness with a fork. When done, remove the meat, and cook the vegetables in the stock. When the vegetables are done, return the meat to the pot and reheat.

Serve with grated fresh horseradish beaten with sour cream, or use prepared horseradish with sour cream, adding a little lemon juice.

We like the beef sliced thin, not in chunks. We arrange the slices overlapping on an ironstone platter, arrange the vegetables around them with a slotted spoon, and serve the stock in an ironstone tureen (never thicken it).

We like to corn our own beef. We put it down in a crock for 36 hours, weighted down with a plate and a clean stone. The brine is 8 cups of water, 1 cup of salt, 3 tablespoons of sugar, 6 peppercorns, 1 clove of garlic, 2 bay leaves, and 2 teaspoons of mixed spices. Add 1/4 teaspoon of saltpeter and 1?2 cup of warm water. All I can say is, oh, my . . . .


Fun Fact: The first product bottled by Henry J. Heinz, founder of the H.J. Heinz Company, in 1869 in the basement of his Sharpsburg, Pennsylvania, home was not ketchup—it was horseradish. Heinz now manufactures thousands of food products in plants on six continents. World headquarters are in Pittsburgh, Pennsylvania, where the company has been located since 1890.

Nutritional Facts:

Serves: 6
Total Calories: 1,796
Calories from Fat: 1,013

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