| 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
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