New England Boiled Dinner with Horseradish Sauce

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

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