New England Boiled Dinner with Horseradish Cream – Fustini's Oils & Vinegars
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Ladle
- Serving bowl
- Refrigerator
- Colander
- Plate
Ingredients
- 1 (3 1/2-pound) corned beef brisket or fresh beef brisket
- 15 peppercorns
- 8 whole cloves
- 1 bay leaf
- Kosher salt, if using fresh brisket
- 2 medium turnips, peeled and quartered
- 4 red new potatoes, peeled and quartered
- 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
- 1 small head cabbage, cut into fourths
- 2-4 tablespoons Harwood Gold Horseradish Maple Mustard
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cream cheese - softened
- dash Worcestershire sauce
- 1 teaspoon Fustini’s Tuscan Herb olive oil
- salt
- pepper
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