New England Boiled Dinner With Horseradish Sauce

• 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

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%.

beef brisket, water, pickling spice, garlic, brussels, boiling onions, carrots, parsnips, flour, sugar, mustard, cider vinegar, horseradish, margarine

Taken from www.myrecipes.com/recipe/new-england-boiled-dinner-with-horseradish-sauce (may not work)