New england boiled dinner with horseradish sauce
Yield: 6 Servings
Ingredients:
- 3 lb Corned beef brisket cured
- 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. 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. 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). 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: http://cookinglight.com 6/30/97 Busted by and posted on McRecipe 6/30/97 Contact Rooby
