New England boiled brisket dinner is a traditional dish made with beef brisket, potatoes, carrots, and onions cooked in a flavorful broth. This hearty meal is perfect for a winter day and can be easily made in a slow cooker or Instant Pot.
PEEL AND CUT INTO SEVERAL PIECES IN A LARGE KETTLE, COMBINE TRIMMED BRISKET, GARLIC, ONIONS, BAY LEAVES,PEPPERCORNS, SALT, BEEF BROTH, LEMON AND WATER.
MAKE SURE BEEF IS COVEREDWITH LIQUID; IF NOT ADD WATER TO COVER.
BRING TO A BOIL.
REDUCE HEAT TO ASIMMER, COVER AND COOK FOR 2 TO 2 1/2 HOURS.
REMOVE FROM HEAT AND ALLOW TOCOOL.
REFRIGERATE OVERNIGHT.
THE FOLLOWING DAY, SKIM OFF ALL FAT THAT HASACCUMULATED ON THE SURFACE.
BRING MIXTURE TO A BOIL.
REDUCE HEAT TO ASIMMMER.
ADD LEEKS, CARROTS, POTATOES, KOHLRABI, FENNEL AND CABBAGE.
SIMMER FOR ABOUT 20 MINUTES.
CABBAGE SHOULD BE TENDER BUT CRISP.
REMOVEVEGETABLES FROM KETTLE AND ARRANGE ON A DEEP SERVING PLATTER.
REMOVEBRISKET AND SHRED INTO PIECES, ABOUT THE SIZE OF A DECK OF PLAYING CARDS.
DISCARD THE BAY LEAVES, LEMON, AND PEPPERCORNS.
SERVE BRISKET WITH ABOUTFOUR CUPS OF THE BROTH.
SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS.
SEASONWITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD IF DESIRED.
PER SERVING:439 CALORIES, 19.
5 GRAMS FAT, 27.
5 GRAMS CARBOHYDRATE, 113 mg CHOLESTROL,373 mg SODIUM.
Ingredients
Directions
PEEL AND CUT INTO SEVERAL PIECES IN A LARGE KETTLE, COMBINE TRIMMED BRISKET, GARLIC, ONIONS, BAY LEAVES,PEPPERCORNS, SALT, BEEF BROTH, LEMON AND WATER.
MAKE SURE BEEF IS COVEREDWITH LIQUID; IF NOT ADD WATER TO COVER.
BRING TO A BOIL.
REDUCE HEAT TO ASIMMER, COVER AND COOK FOR 2 TO 2 1/2 HOURS.
REMOVE FROM HEAT AND ALLOW TOCOOL.
REFRIGERATE OVERNIGHT.
THE FOLLOWING DAY, SKIM OFF ALL FAT THAT HASACCUMULATED ON THE SURFACE.
BRING MIXTURE TO A BOIL.
REDUCE HEAT TO ASIMMMER.
ADD LEEKS, CARROTS, POTATOES, KOHLRABI, FENNEL AND CABBAGE.
SIMMER FOR ABOUT 20 MINUTES.
CABBAGE SHOULD BE TENDER BUT CRISP.
REMOVEVEGETABLES FROM KETTLE AND ARRANGE ON A DEEP SERVING PLATTER.
REMOVEBRISKET AND SHRED INTO PIECES, ABOUT THE SIZE OF A DECK OF PLAYING CARDS.
DISCARD THE BAY LEAVES, LEMON, AND PEPPERCORNS.
SERVE BRISKET WITH ABOUTFOUR CUPS OF THE BROTH.
SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS.
SEASONWITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD IF DESIRED.
PER SERVING:439 CALORIES, 19.
5 GRAMS FAT, 27.
5 GRAMS CARBOHYDRATE, 113 mg CHOLESTROL,373 mg SODIUM.
