Rating: 5 stars
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This updated boiled dinner becomes a complete meal with a molded cranberry-orange salad, brown bread, and apple juice.

Recipe by Cooking Light July 1997


Recipe Summary

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)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 5 grams of fat. Add some New England brown bread and the calories from fat should amount to less than 30%.

Nutrition Facts

423 calories; calories from fat 40%; fat 18.5g; saturated fat 5.8g; mono fat 8.6g; poly fat 1.3g; protein 21.2g; carbohydrates 45.9g; fiber 7.3g; cholesterol 83mg; iron 4.1mg; sodium 1162mg; calcium 177mg.