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| New England Boiled Dinner With Horseradish Sauce Recipe |
Category: Beef
Rating:
N/A
Servings: 6
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Ingredients
1 cured (3-pound) corned beef brisket
4 quart water
1 teaspoon pickling spice
1 garlic clove, halved
2 cup trimmed brussels sprouts (about 12; ounces)
12 small boiling onions
6 medium carrots, quartered
6 medium parsnips, quartered
1 large rutabaga, peeled and cut into 12 pi; eces (about 2-3/4 pounds)
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon cider vinegar
1 tablespoon prepared horseradish
2 teaspoon margarine
Cooking Directions:
1. Trim fat from brisket. Place brisket in a large stockpot, and add water, pickling spice, and garlic. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add Brussels sprouts and next 4 ingredients (Brussels sprouts through rutabaga) to pot, and bring to a boil. Cover and simmer 1 hour or until brisket is tender. Remove brisket and vegetables from pot; reserve 1 cup cooking liquid. Let brisket stand 5 minutes, and cut into thin slices. Set vegetables aside, and keep warm.
2. Combine flour, sugar, and mustard in a small saucepan; stir in vinegar until smooth. Gradually add 1 cup reserved cooking liquid, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; add horseradish and margarine, and stir until blended. Serve horseradish sauce with brisket and vegetables. Yield: 6 servings (serving size: 3 ounces brisket, 2 onions, 1 carrot, 2 parsnip pieces, 2 rutabaga pieces, 1/3 cup Brussels sprouts, and 2 tablespoons horseradish sauce).
Note: Even though this recipe has 40% calories from fat, a single serving has only 18.5 grams of fat. Add some New England brown bread and the calories from fat should amount to less than 30%.
This updated boiled dinner becomes a complete meal with a molded cranberry-orange salad, brown bread, and apple juice.
>From Cooking Light Website: http://cookinglight.com 6/30/97
Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby on Jun 30, 1997
beef
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