New England Boiled Brisket Dinner

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Beef brisket - whole, trimmed
5		Whole cloves garlic - peeled
3		Bay leaves
12		Peppercorns
1/4 teaspoon	1.3ml	Salt
28 oz	795g	Beef broth
1/2		Fresh lemon - peeled
5 cups	1185ml	Water
3 cups	330g / 11oz	Carrots (large)
3		Baking potatoes - quartered
2		Leeks - white and yellow parts
2		Kohlrabi - peeled *
1		Fennel - quartered
1		Cabbage head - cut 10 pieces

Recipe Instructions

* 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 2 1/2 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 simmer. 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.

Source:
Michael Lomonaco

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