| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Beef | 6 | Servings |
INGREDIENTS
| 1 | Cured, 3-pound corned beef | |
| brisket | ||
| 4 | qt | Water |
| 1 | t | Pickling spice |
| 1 | Garlic clove, halved | |
| 2 | c | Trimmed brussels sprouts |
| about 12 ounces | ||
| 12 | Boiling onions | |
| 6 | Carrots, quartered | |
| 6 | Parsnips, quartered | |
| 1 | Rutabaga, peeled and cut | |
| into 12 pieces about | ||
| 2-3/4 | ||
| pounds | ||
| 1 | T | All-purpose flour |
| 1 | T | Sugar |
| 1 | T | Dry mustard |
| 1 | T | Cider vinegar |
| 1 | T | Prepared horseradish |
| 2 | t | Margarine |
INSTRUCTIONS
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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1009
Calories From Fat: 626
Total Fat: 69.4g
Cholesterol: 244.9mg
Sodium: 5641.3mg
Potassium: 1768.4mg
Carbohydrates: 23.5g
Fiber: 4.3g
Sugar: 11.1g
Protein: 69.1g