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
Transcribed cooking instructions as a concept can be observed far back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient records were just simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise like bay, rue and parsley. As we move on, there were two interesting cookery books published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of meals eaten by the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on cookery, many of which still exist in private cookery archives. By the time we get to the 1900s, cookery publications are increasing in popularity as a result of higher levels of literacy, people having increased spare time and having more money. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this New England Boiled Dinner With Horseradish Sauce recipe.
