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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.
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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.
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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.)
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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.
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5. If the vegetables are not done to your liking, cook them longer, but do not overcook.
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6. Remove the toothpicks from the cabbage before serving.
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