Name: New England Boiled Dinner with Horseradish Sauce
Ingredients: 1 Cured (3-pound) corned beef brisket; 4 qt Water; 1 ts Pickling spice; 1 Garlic clove, halved; 2 c Trimmed brussels sprouts (about 12 ounces); 12 sm Boiling onions; 6 md Carrots, quartered; 6 md Parsnips, quartered; 1 lg Rutabaga, peeled and cut into 12 pieces (about 2-3/4 pounds); 1 tb All-purpose flour; 1 tb Sugar; 1 tb Dry mustard; 1 tb Cider vinegar; 1 tb Prepared horseradish; 2 ts Margarine

CATEGORY	CUISINE	TAG	YIELD
Meats	New England	Beef	6	Servings

INGREDIENTS

1		Cured (3-pound) corned beef brisket
4	qt	Water
1	ts	Pickling spice
1		Garlic clove, halved
2	c	Trimmed brussels sprouts (about 12 ounces)
12	sm	Boiling onions
6	md	Carrots, quartered
6	md	Parsnips, quartered
1	lg	Rutabaga, peeled and cut into 12 pieces (about 2-3/4 pounds)
1	tb	All-purpose flour
1	tb	Sugar
1	tb	Dry mustard
1	tb	Cider vinegar
1	tb	Prepared horseradish
2	ts	Margarine

INSTRUCTIONS

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 <MsRooby@sprintmail.com> on Jun 30, 1997

A Message from our Provider:

“As a former fetus, I oppose abortion…”