Side Pannel
New England Boiled Dinner with Horseradish Sauce
New England Boiled Dinner with Horseradish Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 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
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. 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.
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.
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