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New England Boiled Dinner with Horseradish Sauce


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  • 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


Servings 1


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


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