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Ingredients

• 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

Description

MyRecipes