East Texas Quarterly Magazine Spring 2014 | Page 17

Directions
Boil gallon of water and salt in heavy large pot. Stir
until salt dissolves. Add pork. Cover and refrigerate 1
day. Bring pork in salt water to boil. Boil 10 minutes.
Carefully drain salt water. Fill pot with enough cold
water to cover pork. Bring water to boil over high heat.
Add garlic and peppercorns. Reduce heat to mediumlow. Cover; simmer gently until pork is very tender,
about 3 hours. Transfer pork to large pan. Cover; keep
warm. Add cabbage and carrots to cooking liquid.
Boil until vegetables are almost tender, about 15
minutes. (Can be made 1 day ahead. Cool slightly. Chill
uncovered until cold, then cover and keep chilled.
Before continuing, rewarm over medium-low heat.)
Using slotted spoon, transfer vegetables and garlic
to serving platter. Cut pork into thick slices; arrange
on platter with vegetables. Spoon some hot cooking
liquid over pork and vegetables. Garnish with thyme.
Serve with mustard.
Makes 6 servings.
NEW ENGLAND BOILED DINNER
Ingredients
· 2 1/2 to 3 pounds corned beef brisket
· 3 tablespoons pickling spices, 3 bay leaves and 5
black peppercorns, tied in a cheesecloth bag
· 2 potatoes, peeled and cut into large chunks
· 3 carrots, each cut into 4 pieces
· 1 onion, quartered
· 2 parsnips, cut into chunks
· 2 turnips, cut into chunks
· 1 small cabbage, cut into wedges
· 1 tablespoon salt
· Horseradish cream:
· 1 cup sour cream
· Up to 1 tablespoon prepared horseradish
· Salt and freshly ground black pepper
· Hot sauce (recommended: Tabasco)

sired. Arrange ve