Recipe - New England Boiled Dinner With Horseradish Sauce

1 Cured (3pound) corned beef
brisket
4 qt Water
1 teaspoon Pickling spice
1 Garlic clove, halved
2 cup Trimmed brussels sprouts
(about 12 ounces)
12 small Boiling onions
6 md Carrots, quartered
6 md Parsnips, quartered
1 lg Rutabaga, peeled and cut
into 12 pieces (about 23/4
pounds)
1 tablespoon Allpurpose flour
1 tablespoon Sugar
1 tablespoon Dry mustard
1 tablespoon Cider vinegar
1 tablespoon Prepared horseradish
2 teaspoon 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 mediumhigh 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
cranberryorange salad, brown bread, and apple juice.

From Cooking Light Website: http://cookinglight.com 6/30/97

Recipe by: Cooking Light Magazine Posted to MCRecipe Digest V1 #651 by
Rooby MsRooby@sprintmail.com on Jun 30, 1997