New England Boiled Dinner with Horseradish Sauce
| Yield: | 6 Servings |
| Categories: | Beef |
| 1 | Cured (3-pound) corned beef brisket | |
| 4 | qt | Water |
| 1 | ts | Pickling spice |
| 1 | Garlic clove, halved | |
| 2 | c | Trimmed brussels sprouts (about 12 ounces) |
| 12 | sm | Boiling onions |
| 6 | md | Carrots, quartered |
| 6 | md | Parsnips, quartered |
| 1 | lg | Rutabaga, peeled and cut into 12 pieces (about 2-3/4 pounds) |
| 1 | tb | All-purpose flour |
| 1 | tb | Sugar |
| 1 | tb | Dry mustard |
| 1 | tb | Cider vinegar |
| 1 | tb | Prepared horseradish |
| 2 | ts | Margarine |
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