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New England Boiled Brisket Dinner

Type: Meat, Vegetables
Courses: Main Course
Serves: 10 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozBeef brisket - whole, trimmed
5   Whole cloves garlic - peeled
3   Bay leaves
12   Peppercorns
1/4 teaspoon 1.3mlSalt
28 oz 795gBeef broth
1/2   Fresh lemon - peeled
5 cups 1185mlWater
3 cups 330g / 11ozCarrots (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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