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New England Boiled Dinner With Horseradish Sauce

New England Boiled Dinner With Horseradish Sauce is built on Corned Beef Brisket, Water, Pickling Spice, Garlic, and Brussel Sprouts. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 lb
• 4 qt
• 1 tsp
• 1
• 2 cup
• 12
• 6
• 6
• 1
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Pickling spice, and garlic.

2. 2

   Bring to a boil; cover, reduce heat, and simmer 1 hour.

3. 3

   Add Brussels sprouts and next 4 ingredients (Brussels sprouts through rutabaga) to pot, and bring to a boil.

4. 4

   Cover and simmer 1 hour or until brisket is tender.

5. 5

   Remove brisket and vegetables from pot; reserve 1 cup cooking liquid.

6. 6

   Let brisket stand 5 minutes, and cut into thin slices. Set vegetables aside, and keep warm.

7. 7

   Combine flour, sugar, and mustard in a small saucepan; stir in vinegar until smooth.

8. 8

   Gradually add 1 cup reserved cooking liquid, stirring with a whisk until blended.

9. 9

   Bring to a boil over medium-high heat.

10. 10

    Reduce heat; simmer, uncovered, 10 minutes.

11. 11

    Remove from heat; add horseradish and margarine, and stir until blended.

12. 12

    Serve horseradish sauce with brisket and vegetables.

13. 13

    IRON 4.1mg; SODIUM 1162mg; CALC 177mg

14. 14

    From Cooking Light Website: http://cookinglight.com 6/30/97