Simmered Brisket with Vegetables
Gentle simmering cooks thrifty brisket to tenderness in this one-dish meal—per¬fect for supper on a chilly winter's eve.
INGREDIENTS
- 3 medium-size carrots
- 2 medium-size turnips, peeled and quartered
- 1 1/3 cups lightly packed parsley sprigs
- 1 large onion
- 1 lean fresh beef brisket (5 to 6 lbs.)
- 3 to 4 pounds beef soup bones, sawed into 3 to
4-inch pieces
- 10 cups water
- 3 beef bouillon cubes
- 2 bay leaves
- 1 1/2 teaspoons each dry rosemary and thyme leaves
- 1/2 teaspoon whole black peppercorns
- 10 to 12 small thin-skinned potatoes, each 2 to 3 inches in diameter
- 1 1/2 pounds green beans (ends removed), cut in half if large
- 2 small Golden Delicious apples
- 2 tablespoons white wine vinegar
- 1/2 cup prepared horseradish
METHOD
Insert slicing disc. Slice carrots ; leave in work bowl. Place turnips verti¬cally in feed tube; slice. Set turnips and carrots aside. Change to metal blade. Finely chop pars-ley; set aside. Chop onion .
Trim and discard excess fat from brisket, then place in an 8 to 10-quart kettle. Cook over medium heat, turning as needed, until well browned on all sides. Lift out and set aside. Add onion, turnips, and carrots to drippings. Cook, stirring, until onion is soft and lightly browned. Return brisket to kettle with beef bones, parsley, water, bouillon cubes, bay leaves, rosemary, thyme, and peppercorns. Bring to a boil; then cover, reduce heat, and simmer until meat is very tender when pierced—2 1/2 to 3 hours. (At this point, you may let cool, then cover and refriger¬ate until next day.)
Skim and discard fat from broth. (Or lift off and discard solidified fat from refrigerated broth, then place over medium heat until hot—about 25 minutes.) Add potatoes and cook, covered, for 15 minutes. Add beans; continue to cook, covered, until potatoes are tender throughout when pierced (about 10 more minutes). Lift meat to a platter and surround with vegetables; keep hot. Discard bones (reserve broth for another meal).
Insert shredding disc. Core apples and cut in half; stack halves in feed tube and shred. Mix apples with vinegar and transfer to a small serving bowl.
To serve, slice meat; offer apples and horse radish at the table to accompany meat and vegetables. Makes 8 to 10 servings.
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