Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Beef brisket - whole, trimmed

  2. 5 Whole cloves garlic - peeled

  3. 3 Bay leaves

  4. 12 Peppercorns

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 28 oz 795g Beef broth

  7. 1/2 Fresh lemon - peeled

  8. 5 cups 1185ml Water

  9. 3 cups 330g / 11oz Carrots (large)

  10. 3 Baking potatoes - quartered

  11. 2 Leeks - white and yellow parts

  12. 2 Kohlrabi - peeled

  13. 1 Fennel - quartered

  14. 1 Cabbage head - cut 10 pieces

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. Discard the bay leaves, lemon, and peppercorns. Serve brisket with about four cups of the broth.

  4. Serve meat and vegetables in shallow bowls. Season with horseradish sauce and whole grain mustard if desired.


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