New england boiled brisket dinner

10 servings

Ingredients

Quantity Ingredient
3½ pounds BEEF BRISKET, WHOLE, TRIMMED
5 eaches WHOLE CLOVES GARLIC, PEELED
3 eaches BAY LEAVES
12 eaches WHOLE PEPPERCORNS
¼ teaspoon SALT
28 ounces BEEF BROTH
½ each FRESH LEMON, PEELED
5 cups WATER
3 eaches LARGE CARROTS
3 eaches BAKING POTATOES, QUARTERED
2 eaches LEEKS, WHITE & YELLOW PARTS
2 eaches BULBS OF KOHLRABI, PEELED *
1 each BULB FENNEL, QUARTERED
1 each CABBAGE HEAD, CUT 10 PIECES

Directions

* PEEL AND CUT INTO SEVERAL PIECES * * --------------------------------------------------------------------- * IN A LARGE KETTLE, COMBINE TRIMMED BRISKET, GARLIC, ONIONS, BAY LEAVES, PEPPERCORNS, SALT, BEEF BROTH, LEMON AND WATER. MAKE SURE BEEF IS COVERED WITH LIQUID; IF NOT ADD WATER TO COVER. BRING TO A BOIL. REDUCE HEAT TO A SIMMER, COVER AND COOK FOR 2 TO 2½ HOURS. REMOVE FROM HEAT AND ALLOW TO COOL. REFRIGERATE OVERNIGHT. THE FOLLOWING DAY, SKIM OFF ALL FAT THAT HAS ACCUMULATED ON THE SURFACE. BRING MIXTURE TO A BOIL. REDUCE HEAT TO A SIMMMER. ADD LEEKS, CARROTS, POTATOES, KOHLRABI, FENNEL AND CABBAGE.

SIMMER FOR ABOUT 20 MINUTES. CABBAGE SHOULD BE TENDER BUT CRISP. REMOVE VEGETABLES FROM KETTLE AND ARRANGE ON A DEEP SERVING PLATTER. REMOVE BRISKET AND SHRED INTO PIECES, ABOUT THE SIZE OF A DECK OF PLAYING CARDS.

DISCARD THE BAY LEAVES, LEMON, AND PEPPERCORNS. SERVE BRISKET WITH ABOUT FOUR CUPS OF THE BROTH. SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS. SEASON WITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD IF DESIRED. PER SERVING: 439 CALORIES, 19½ GRAMS FAT, 27½ GRAMS CARBOHYDRATE, 113 mg CHOLESTROL, 373 mg SODIUM.

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