|
| |
|
| What You Need: |
|
|
|
1 3½-pound fresh beef brisket
2 12-ounce bottles lager beer
2 cups water (or enough to just cover)
2 bay leaves
10 black peppercorns
½ cup chopped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced
2 cups chopped and rinsed leeks (white parts only)
1 medium yellow onion, peeled and sliced
¾ pound large carrots cut into large pieces
¾ pound small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
|
2. Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole.
|
3. Cover the pot and simmer gently for 3½ hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.)
|
4. In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.
|
5. If the vegetables are not done to your liking, cook them longer, but do not overcook.
|
6. Remove the toothpicks from the cabbage before serving.
|
|
|
|
|
|
|
|
|
