beef brisket

Beef Brisket with Boiled Vegetables

Everything is cooked in one pot in simmering liquid spiced with bay leaves, peppercorns and cloves. It makes an impressive company dinner.


3 to 4 lbs. beef brisket
1 onion, sliced
1 stalk celery, sliced
4 sprigs parsley
2 cloves garlic, peeled
2 bay leaves
5 peppercorns
4 whole cloves
8 small potatoes, pared
8 small carrots, pared and quartered
1 head cabbage, cut into wedges
Parsley for garnish


Wipe beef brisket with damp paper towel.

Place in a large kettle. Cover with water. Add onion, celery, parsley, garlic and seasonings.

Cover and simmer about 3 hours or until meat is tender. Remove beef from liquid. Keep warm.

Add potatoes and carrots to stock. Cover. Bring to a boil. Cook 10 minutes. Add cabbage wedges. Cook 15 to 20 minutes longer or until vegetables are tender.

Reheat meat, if necessary. Carve brisket across grain into thin slices. Place on serving platter. Surround  the cooked vegetables. Sprinkle with parsley.


You can also cook other vegetables in the stock, such as parsnips or beets, if you wish.



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