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Ingredients
- 1 3 to 4 pound corned beef (seasoning packet discarded)
- 2 large yellow onions cut into quarters
- 1 ½ cups of water
- 1 teaspoon coarsely ground black pepper
- ¼ teaspoon garlic powder
- 1 small head cabbage, cut into wedges
- 5 to 6 large carrots, peeled and cut into 2-inch pieces
- 8 small red potatoes, scrubbed and cut into quarters
- 2 tablespoons olive oil
- ½ cup sour cream
- 2 heaping tablespoon fresh grated horseradish
- 2 tablespoons of heavy cream
View Full Recipe at Sauce and Sensibility
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