3 lb corned beef brisket, cured
4 qt water
1 tsp pickling spice
1 garlic clove, halved
2 cup trimmed brussels sprouts (about 12, ounces)
12 small boiling onions
6 medium carrots, quartered
6 medium parsnips, quartered
1 large rutabaga, peeled and cut into 12 pi, eces(about 2-3/
1 tbsp all-purpose flour
1 tbsp sugar
1 tbsp dry mustard
1 tbsp cider vinegar
1 tbsp prepared horseradish
2 tsp margarine
Directions
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.
2. 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.
Note: Even though this recipe has 40% calories from fat, a single
serving has only 18.5 grams of fat. Add some New England brown bread
and the calories from fat should amount to less than 30%.
This updated boiled dinner becomes a complete meal with a molded
cranberry-orange salad, brown bread, and apple juice.
Yield: 6 servings (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).
New England Boiled Dinner With Horseradish Sauce, page 94, 2
vegetable, 2 starch, 3 lean meat, 1 fat CALORIES 423 (40% from fat);
FAT 18.5g (sat 5.8g, mono 8.6g, poly 1.3g); PROTEIN 21.2g; CARB
45.9g; FIBER 7.3g; CHOL 83mg; IRON 4.1mg; SODIUM 1162mg; CALC 177mg
>From Cooking Light Website: http://cookinglight.com 6/30/97
Busted by and posted on McRecipe 6/30/97 Contact Rooby
Contact
Recipe by: Cooking Light Magazine
From: Kitchen PATh
Date: Tue, 01 Jul 1997 16:14:02 -0700
Servings: 6 servings
New England Boiled Dinner With Horseradish Sauce Recipe brought to you by Recipe Ideas
Categories: Dinner; Sauce
The History of Recipes
Recipes as a concept can be found back into the far past, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, these, early records were just simple hieroglyphic or cunieform recipes for meal preparation.
Progressing into Roman times 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef describes how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. Over the succeeding few centuries, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks were in high demand, mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this New England Boiled Dinner With Horseradish Sauce recipe.
