New england boiled dinner with horseradish sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Corned beef brisket, cured |
| 4 | quarts | Water |
| 1 | teaspoon | Pickling spice |
| 1 | Garlic clove, halved | |
| 2 | cups | Trimmed brussels sprouts (about 12 ounces) |
| 12 | smalls | Boiling onions |
| 6 | mediums | Carrots, quartered |
| 6 | mediums | Parsnips, quartered |
| 1 | large | Rutabaga, peeled and cut into 12 pieces(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 | teaspoons | Margarine |
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.
Note: Even though this recipe has 40% calories from fat, a single serving has only 18½ 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.
Yield: 6 servings (SERVING SIZE: 3 ounces brisket, 2 onions, 1 carrot, 2 parsnip pieces, 2 rutabaga pieces, ⅓ cup Brussels sprouts, and 2 tablespoons horseradish sauce).
New England Boiled Dinner With Horseradish Sauce, page 94, 2 vegetable, 2 starch, 3 lean meat, 1 fat CALORIES 423 (40% from fat); FAT 18.5g (sat 5.8g, mono 8.6g, poly 1.3g); PROTEIN 21.2g; CARB 45.9g; FIBER 7.3g; CHOL 83mg; IRON 4.1mg; SODIUM 1162mg; CALC 177mg >From Cooking Light Website: 6/30/97 Busted by and posted on McRecipe 6/30/97 Contact Rooby <MsRooby@...> | Formatted for and posted on Eat-lf 7/1/97 Contact <phannema@...> Posted to Digest eat-lf.v096.n167 Recipe by: Cooking Light Magazine From: Kitchen PATh <phannema@...> Date: Tue, 01 Jul 1997 16:14:02 -0700