Shelly's Recipe

BOILED BRISKET WITH VEGETABLES

Category: Brisket/Cornbeef

1 (5-lb) corned beef, trimmed
1 tsp ground allspice and dried thyme
2 tbsp black peppercorns
3 bay leaves, crushed
3 whole cloves
6 cloves of garlic
1 large onion, quartered
2 stalks celery, sliced
3 carrots, peeled and sliced
8 tiny new potatoes
2 yams, 1-inch cubed
16 (1-inch long) carrots, peeled
4 turnips, peeled and quartered

Place the trimmed brisket in a large Dutch oven with enough water to cover by 3 inch. If a seasoning pack was included with your brisket, add the pkg to the water. Add allspice, thyme, peppercorns, bay leaves, cloves, garlic, quartered onion, celery and carrots. Bring to a rolling boil, reduce to a low boil and cook 2 1/2-3 hours or until brisket is tender at the thickest part. The meat is fully cooked when the fibers begin to loosen and a fork can be inserted easily into the meat. Do not rush this process, as a tender brisket is imperative.

Remove the brisket from the pot and place on a large baking pan. Strain the poaching liquid into a stockpot and discard the poaching ingredients. Return the poaching liquid to the Dutch oven and add potatoes, yams, carrots and turnips. Bring the stock to a boil, reduce to simmer and cook until vegetables are tender to the fork and have absorbed the flavor of the brisket, approximately 20 minutes.

When ready to serve, slice the brisket into 1/4 inch serving pieces across the grain. Transfer the sliced meat to a large serving platter and surround with the freshly poached vegetables and a generous serving of the hot poaching liquid. This boiled brisket is also excellent as a corned beef sandwich served on rye with a bit of English mustard.