New England Boiled Dinner With Horseradish Sauce

Recipe Ingredients

1		Cured - (3-pound) corned beef brisket
4		Water
1 teaspoon	5ml	Pickling spice
1		Garlic clove - halved
2 cups	474ml	Trimmed Brussels sprouts - (about 12 ounces)
12		Boiling onions (small)
6		Carrots - quartered (medium)
6		Parsnips - quartered (medium)
1		Rutabaga - peeled and cut (large) into 12 pieces (about 2-3/4 pounds)
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Dry mustard
1 tablespoon	15ml	Cider vinegar
1 tablespoon	15ml	Prepared horseradish
2 teaspoons	10ml	Margarine

Recipe Instructions

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.

Source:
Cooking Light Magazine

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