- 3 – 4 pound corned beef brisket – flat cut, trimmed of fat
- 15 oz can beef broth
- 1 cup frozen pearl onions (or 1 small onion, coarsely chopped)
- 4 cloves of garlic
- 1/2 cup fresh parsley
- 2 bay leaves
- Optional: seasoning packet if it was included with the brisket package (add 1/2 teaspoon black peppercorns to the broth if you don’t have the included seasoning packet)
- 2 large carrots, peeled and cut into large discs
- 2 large parsnips, peeled and cut into large discs
- 1 small head of cabbage cut into 4 even wedges
- 1 1/2 pounds baby red or golden potatoes
For the Horseradish Cream Sauce
- 1 tablespoon prepared grated horseradish (usually found in a small glass jar in the refrigerated section)
- 1/4 cup light sour cream or greek yogurt
- 1 teaspoon dijon mustard
- salt and pepper to taste