Prepared Horseradish NEW ENGLAND BOILED DINNER

Prepared Horseradish NEW ENGLAND BOILED DINNER

Ingredients:
1 teaspoon prepared horseradish
1 bay leaf
1 clove garlic, minced
6 large carrots, peeled and cut into 1" pieces
3 rutabagas, diced
4 large russet or red potatoes, peeled or unpeeled, and diced

Directions:
1 2-pound head of cabbage, cut into 8 wedges
1⁄ cup water
2
1⁄ cup all-purpose flour
4
1. Bring the butter or oil to temperature in a Dutch oven over medium-high heat.
Add the roast; brown on all sides. Add the soup, horseradish, bay leaf, and
garlic. Bring to a simmer; lower the heat, cover, and cook for 2 hours.
2. Add the carrots and rutabagas; cover and cook for 30 minutes.
3. Add the potatoes and stir into the broth; add the cabbage wedges as a layer on
top. Cover and cook for an additional 30 minutes, or until the cabbage is done.
4. Transfer the meat and vegetables to a serving platter; keep warm. Mix the water
and flour together; strain out any lumps and add the mixture to the meat juices in
the pan. Increase the heat to medium. When the juices in the pan reach a high
simmer, whisk in the water and flour mixture. Continue to cook and stir for 5
minutes, or until the juices are thickened. Remove bay leaf. Serve the resulting
gravy alongside or over the meat and vegetables.
CORNED BEEF AND CABBAGE
This recipe isn’t just for St. Patrick’s Day. It makes a satisfying meal any time of
year.
Yields 6 servings
1 2- to 21⁄-pound corned beef brisket
2
Water as needed