BEEF BRISKET WITH CABBAGE
This recpe is a great alternative to Corned Beef. Especially, for those of us who are trying to watch our salt intake. Add cabbage and potatoes, and you have a one pot meal. Recipe from: Margaret Mitchell's Mealtime Magic, Meat and Poultry Cookery. Copy Right 1951
Provided by Julia Ferguson
Categories Beef
Time 15m
Number Of Ingredients 10
Steps:
- 1. Wipe meat with damp cloth; place in large deep kettle; cover with cold water.
- 2. Add remaining ingredients.
- 3. Cover; bring to a boil; reduce heat to low; simmer 3 1/2-5 hours or until meat is tender; remove any scum, that might appear.
- 4. 1 hour before meat is done, place quartered cabbage on top of meat, cover and return heat to low simmer. Cook until cabbage is tender.
- 5. Remove cabbage, keep warm until ready to serve; remove meat from stock; slice; serve with horseradish sauce. See recipe below.
- 6. Horseradish Sauce: 1 c. whipping cream 1 T. lemon juice 1 1/2 T. bottled horseradish 1/8 t. salt (optional) Whip cream; add remaining ingredients; blend thoroughly. Makes approx. 2 1/2 c.
- 7. My Notes: 1. This can also be cooked in crockpot or slow cooker. However, I would not add as much water as recipe calls for, since slow cookers tend to accumulate moisture. 2. Potatoes can also be added to the meat, but I would remove vegetables that were added at the beginning, then add potatoes before the cabbage. 3. Other vegetables that can be added along with potatoes are turnips, rutabagas and carrots.
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