1 Nations Best® First Cut Corned Beef (about 4 1/2 to 5 lb, raw)
8 whole cloves
6 black peppercorns
2 tsp coarse salt
2 bay leaves
1 tsp mustard seeds
6 c beef broth, or more if necessary
12 medium-sized beets (2 lb), trimmed
12 small red-skinned potatoes, unpeeled
12 carrots, peeled and cut into 3 to 4-inch lengths
6 parsnips, peeled and cut into 3-inch lengths
1 green cabbage (3 to 3 1/2 lb), cored and cut into 8 wedges
Sea salt & freshly-ground black pepper
2 Tbsp coarsely-chopped flat-leaf parsley
Horseradish Cream, recipe follows, for serving
Horseradish Cream Sauce
3/4 c sour cream
1/4 c drained prepared horseradish
3 scallions, 3 inches of green included, thinly-sliced
2 tsp Dijon mustard
Salt & freshly-ground black pepper, to taste
Rinse the corned beef and place it in a large pot along with the cloves, peppercorns, salt, bay leaves, and mustard seeds. Add the broth and bring to a boil. Reduce the heat to a simmer and cook, partially covered, until very tender, about 2 1/2 to 3 hours. Check the liquid level every 30 minutes, adding more broth if necessary.
Combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.
Before serving time, cook the beets in a pot of boiling water until tender, about 30 minutes. Drain. Let cool, then peel, halve, and set aside.
When the corned beef is tender, transfer it to a cutting board and let rest for 15 minutes. To the pot, add the potatoes and simmer for 10 minutes. Then, to the potatoes, add the carrots, parsnips, and cabbage and cook for 15 minutes more.
Slice the corned beef thinly against the grain. Arrange it on a large platter surrounded by all of the vegetables. Moisten with a bit of cooking liquid and sprinkle with salt, pepper, and chopped parsley, to taste. Serve with the Horseradish Cream Dressing.