3 lb corned beef brisket, cured
4 qt water
1 tsp pickling spice
1 garlic clove, halved
2 cup 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 pi, eces(about 2-3/
1 tbsp all-purpose flour
1 tbsp sugar
1 tbsp dry mustard
1 tbsp cider vinegar
1 tbsp prepared horseradish
2 tsp margarine
A Recipe for
New England Boiled Dinner With Horseradish Sauce
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This Recipe for New England Boiled Dinner With Horseradish Sauce is one of thousands in the Recipes-to-go Meal Cookbook.
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Food Tip |
This is a recipe for New England Boiled Dinner With Horseradish Sauce from the recipe cookbook of Recipes-to-go (Meal)
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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
<MsRooby@sprintmail.com> | Formatted for and posted on Eat-lf 7/1/97
Contact <phannema@wizard.ucr.edu> Posted to Digest eat-lf.v096.n167
Recipe by: Cooking Light Magazine
From: Kitchen PATh <phannema@wizard.ucr.edu>
Date: Tue, 01 Jul 1997 16:14:02 -0700
Serves: 6
New England Boiled Dinner With Horseradish Sauce Recipe brought to you by Recipes To-Go