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Recipe Name: New England Boiled Dinner With Horseradish Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cured, 3-pound corned beef
Brisket
4 Quart(s) Water
1 Teaspoon(s) Pickling spice
1 Garlic clove, halved
2 Cup(s) Trimmed brussels sprouts
about 12 ounces
12 Boiling Onions
6 Carrots, quartered
6 Parsnips, quartered
1 Rutabaga, peeled and cut
into 12 pieces about
2-3/4
pounds
1 Tablespoon(s) All-Purpose Flour
1 Tablespoon(s) Sugar
1 Tablespoon(s) Dry mustard
1 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Prepared horseradish
2 Teaspoon(s) Margarine
Directions:
Trim fat from brisket. Place brisket in a large stockpot, and addwater,
pickling spice, and garlic. Bring to a boil; cover, reduce heat,and
simmer 1 hour. Add Brussels sprouts and next 4 ingredients
(Brusselssprouts through rutabaga) to pot, and bring to a boil. Cover
and simmer1 hour or until brisket is tender. Remove brisket and
vegetables frompot; reserve 1 cup cooking liquid. Let brisket stand 5
minutes, and cutinto thin slices. Set vegetables aside, and keep warm.
Combine flour, sugar, and mustard in a small saucepan; stir invinegar
until smooth. Gradually add 1 cup reserved cooking liquid,stirring with
a whisk until blended. Bring to a boil over medium-highheat. Reduce
heat; simmer, uncovered, 10 minutes. Remove from heat; addhorseradish
and margarine, and stir until blended. Serve horseradishsauce with
brisket and vegetables. Yield: 6 servings (serving size: 3ounces
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 singleserving has only
18.5 grams of fat. Add some New England brown bread andthe calories
from fat should amount to less than 30%.This updated boiled dinner
becomes a complete meal with a moldedcranberry-orange salad, brown
bread, and apple juice.From Cooking Light Website:
http://cookinglight.com 6/30/97Recipe by: Cooking Light Magazine Posted
to MC-Recipe Digest V1 #651 byRooby <MsRooby@sprintmail.com> on Jun 30,
1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1009
Calories From Fat: 626
Total Fat: 69.4g
Cholesterol: 244.9mg
Sodium: 5644mg
Potassium: 1768.4mg
Carbohydrates: 23.5g
Fiber: 4.3g
Sugar: 11.1g
Protein: 69.1g


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