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.

How to Make It

Step 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.

Step 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.

Step 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%.

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