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New England Boiled Dinner with Horseradish Sauce

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)
This updated boiled dinner becomes a complete meal with a molded cranberry-orange salad, brown bread, and apple juice.

Ingredients

  • 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
  • 1 large rutabaga, peeled and cut into 12 pieces (about 2 3/4 pounds)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon prepared horseradish
  • 2 teaspoons margarine

Nutrition Information

  • calories 423
  • caloriesfromfat 40 %
  • fat 18.5 g
  • satfat 5.8 g
  • monofat 8.6 g
  • polyfat 1.3 g
  • protein 21.2 g
  • carbohydrate 45.9 g
  • fiber 7.3 g
  • cholesterol 83 mg
  • iron 4.1 mg
  • sodium 1162 mg
  • calcium 177 mg

How to Make It

  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.

  3. Note: Even though this recipe has 40% calories from fat, a single serving has only 5 grams of fat. Add some New England brown bread and the calories from fat should amount to less than 30%.