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
We are able to track the history of meal recipes back into the distant past, at least as far as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early records were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also tells us how the cooks of his times used a good variety of spices, including some that we all recognise for example bay, rue and dill. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in recipe manuscripts, many of which are now in academic collections. During the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes of their peers. By the time we get to the 1900s, recipe publications were in high demand, as a result of more people being able to read, leisure time and being a little richer. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this New England Boiled Dinner With Horseradish Sauce recipe.
