If you like your meat falling apart tender, cook the brisket longer, as much as 3 hours. Taste the cooking liquid before you add the vegetables. If it is very salty or greasy, replace half with fresh water. Then, add the vegetables, they will taste a lot fresher.
1-corned beef brisket (2-1/2 to 3 pounds), rinsed and trimmed
8-cups water, or enough to cover the meat
1-teaspoon whole cloves
1-teaspoon caraway seeds
1/2-teaspoon ground black pepper
12-small carrots, trimmed
6-small turnips, peeled, sliced 1/2 inch thick, and cut into bite size pieces
1-large yellow onion, cut into 6 wedges
1/2-small head cabbage
12-Brussels sprouts, trimmed
1-tablespoon minced parsley
Step 1...Place the corned beef in a large Dutch oven. Add the juices from the brisket package. Add the water, bay leaves,cloves, caraway seeds and pepper. (If your brisket includes a packet of spices, you can add it, but omit the bay leaves, cloves, caraway seeds and pepper.) Bring to a boil, lower heat and simmer, covered, for 2-1/2 hours.
Step 2...Wash potatoes and peel a strip around each one. Add the potatoes, carrots, turnips and onion to the Dutch oven. Bring back to a boil. Lower heat and simmer, covered for 15 minutes. Cut the cabbage into 3 wedges and cross each wedge in half crosswise. Add the cabbage and Brussels sprouts to the Dutch oven. Bring to a boil again, then lower heat and simmer covered for 10 minutes more or until meat is tender and vegetables are almost tender.
Step 3...Remove the meat,let it rest 5 minutes, then slice across the grain and arrange on serving platter. Arrange the vegetables around the meat and sprinkle with the parsley. Serve with prepared horseradish and or mustard.
Makes 6 servings
1-serving 543 calories, 25 g total fat, 8g saturated fat, 30g protein, 52g carbohydrate, 11g fiber, 1,534mg sodium, 125mg cholesterol
Prep time about 10 minutes, cooking time about 3-1/4 hours.
Tip; sodium level will be lower if you don't use the spice packet included with the brisket.