New England Boiled Dinner with Horseradish Sauce

New England Boiled Dinner with Horseradish Sauce
New England Boiled Dinner with Horseradish Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    (3-pound) cured corned beef brisket

  • 4

    quarts water

  • 1

    teaspoon pickling spice

  • 1

    garlic clove halved

  • 2

    cups trimmed Brussels sprouts (about 12 ounces)

  • 12

    small boiling onions

  • 6

    medium carrots quartered

  • 6

    medium parsnips quartered

  • 2 3/4

    pounds rutabaga peeled and cut into 12 pieces (about 1 large)

  • 1

    tablespoon all-purpose flour

  • 1

    tablespoon sugar

  • 1

    tablespoon dry mustard

  • 1

    tablespoon cider vinegar

  • 1

    tablespoon prepared horseradish

  • 2

    teaspoons margarine

Directions

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. 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. 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

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