Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Corned beef brisket, cured
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.

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

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