| 1 corned beef brisket (4 to 4½ pounds) |
|
1 small rutabaga (2 pounds), peeled, cut in |
| 1 medium onion studded with 4 whole |
|
half, and each half cut into 8 wedges |
| cloves |
1 small green cabbage (2 pounds), cut into |
| 2 quarts water |
8 wedges |
| 8 medium all-purpose potatoes (2½ pounds), |
2 tablespoons chopped fresh parsley |
| each peeled and cut in half |
Dijon mustard |
| 8 carrots, each peeled and cut in half |
Bottled white horseradish |
| |
In an 8-quart Dutch oven, place brisket, clove-studded onion and water; heat to boiling over high heat. With slotted spoon, skim foam from surface. Reduce heat; cover and simmer until brisket is tender, 2½ to 3 hours.
Add potatoes, carrots and rutabaga to Dutch oven; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. With slotted spoon, transfer brisket and vegetables to a deep large platter; keep warm.
Heat liquid remaining in Dutch oven to boiling over high heat. Add cabbage; heat to boiling. Cover and cook until cabbage is tender, about 5 minutes.
Slice brisket very thinly across the grain. Transfer sliced meat to platter with vegetables. Place cabbage wedges on platter, sprinkle parsley on vegetables and serve mustard and horseradish alongside. |
This recipe is from Good Housekeeping Great American Classics Cookbook. |
