New England Boiled Dinner with Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This updated boiled dinner becomes a complete meal with a molded cranberry-orange salad, brown bread, and apple juice. Ingredients:
1 (3-pound) cured corned beef brisket |
4 quarts water |
1 teaspoon pickling spice |
1 garlic clove, halved |
2 cups trimmed brussels sprouts (about 12 ounces) |
12 small boiling onions |
6 medium carrots, quartered |
6 medium 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.
3. 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%.
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