I love horseradish. I like it hot to the point that a small bit on a piece of beef makes your hair follicles do pirouettes on your scalp. And it’s best served up with a boiled dinner: boiled salted beef brisket with carrots, leeks, onions and potatoes boiled in the cooking liquor.
Salted beef brisket (or corned beef) is difficult to find in the UK, so when the supermarket has it I don’t hesitate to buy it. I love the stuff. Here’s what to do with it should you ever happen upon a good slab of cured and salted beef brisket.
Corned Beef Boiled Dinner
· 2 to 2 1/2 pound (1-1.5 kg) Corned-Beef (salted) Brisket
· 1 tablespoon coarsely ground black pepper
· ½ stick cinnamon
· 2 bay leaves
· 2 teaspoons flake salt
· 6 carrots, cut into chunks
· 2 small onions, quartered with root end intact
· 2 leeks, cleaned and cut in thirds
· 6-8 potatoes, peeled and quartered
· 2 stalks celery, cut into chunks
· 1 small head cabbage, chopped into chunks
Place the corned beef, pepper, cinnamon, bay leaves and salt into a large 8-quart pot. Add enough cold water to cover the meat completely by 3-4cm. Cover the pot and set over high heat. Bring to a boil, skim off any scum, decrease the heat to low and cook at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the chopped carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the leeks and cabbage and cook for an additional 15 minutes until the potatoes and cabbage are tender. Remove the bay leaves, slice corned beef thinly against the grain and serve immediately with the potatoes and vegetables. And lots of hot horseradish!