BEEF BRISKET WITH CABBAGE

Beef Brisket with Cabbage image

Provided by Julia Ferguson

Categories Beef

Time 15m

Number Of Ingredients 10

4-5 lb flat, beef brisket
3 onions, sliced
3 whole cloves
6 peppercorns
1 bay leaf
1 clove garlic, peeled, quartered
1 stalk celery
1 peeled, carrot
2 sprigs parsley
1 cabbage head, quartered and cored

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.