Recipe: New England Boiled Dinner with Horseradish Dressing (Clay Pot)

NEW ENGLAND BOILED DINNER (CLAY POT)

FOR THE CORNED BEEF:
3 lb corned beef
4 cups water
1 bay leaf
1 tsp thyme
3 sprigs parsley
1 tsp peppercorns
2 onions, finely chopped
2 carrots, sliced
2 stalks celery, sliced
FOR THE ACCOMPANIMENT VEGETABLES:
1 small cabbage, cut into wedges
6 small potatoes, cut into halves
6 carrots, cut into 1 1/2 inch pieces
3 parsnips, cut into 1 1/2 inch pieces
1 small turnip, cut into cubes
horseradish or Horseradish Dressing (to serve)

Soak the clay pot in cold water for 10 minutes.

Place the beef in the pot. Add the water. There should be sufficient water to just cover the beef. Add the herbs, onions, sliced carrots and celery.

Cover the pot and place in a cold oven. Turn the heat to 450 degrees F and bake for 1 hour.

Add the accompaniment vegetables, cover the pot and continue cooking for another hour.

Serve with horseradish or Horseradish Dressing.

HORSERADISH DRESSING

1 cup sour cream
3 tablespoons prepared horseradish
juice of 1/2 lemon

Combine sour cream, horseradish, and lemon juice.

Source: Cooking in Clay by Irena Chalmers