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1
To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
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2
Add carrots. Bring to a boil and simmer for 1 hour.
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3
Add potatoes. Bring to a boil and simmer for 1 hour.
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4
Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
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5
Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
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6
Parsley Sauce: Saute onion in butter until lightly golden on medium heat. Add garlic and saute for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
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7
In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
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8
To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.
