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Ingredientes
- 4 pound fresh beef brisket
- 1 1/2 teaspoon salt
- Boiling water
- 1 teaspoon dry parsley
- 4 peppercorns
- 1/2 teaspoon thyme
- 2 onions, peeled
- 2 scraped carrots
- 1 peeled parsnip
- 1 peeled turnip (sm.)
- 1 bay leaf
- Horseradish Sauce (below)
- 3 T flour
- 3 T butter
- 1 c. lowfat milk, warm
- 1 c. beef bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. horseradish or possibly more to your own taste
- Healthy pinch of nutmeg
Direcciones
- Cut top layer of fat from brisket. Rub with salt and place in pot. Cover with boiling water. Bring to boil quickly and boil 10 min. Skim top. Add in parsley, corns, thyme. Cover pot and simmer for 3 hrs. For last hour cooking, add in vegetables and bay leaf. Meat is tender when pierced through with fork and meat slides down off fork. Serve with parsley buttered boiled potatoes and horseradish sauce on sliced beef.Horseradish Sauce: Heat butter, stir in flour; add in hot lowfat milk and stock, stirring constantly and cook till well blended. Add in salt and pepper and nutmeg. Mix well. Stir in horseradish. Dish serves 8 well, sauce can be doubled, if you like. Very good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 123 | 40% |
| Total Fat 13.73g | 17% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 894mg | 37% |
| Potassium 732mg | 21% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.95g | 3% |
| Protein 35.12g | 56% |
