• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

New England Boiled Dinner with Horseradish Sauce

  • Recipe Submitted by on

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


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.

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