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Categories:
beef brisket light beer onion bay leaf salt peppercorns water beets head green cabbage carrots red potatoes parsley horseradish
Viewed: 36 - Published at: 6 years agoIngredients
- 1 (4 lb.) beef brisket
- 2 (12 oz.) cans light beer
- 1 large onion
- 1 bay leaf
- 1 tsp. salt
- 8 peppercorns
- 2 beef bouillon cubes
- 2 1/2 c. water
- 6 medium beets and leaves
- 1 medium head green cabbage
- 1 lb. carrots
- 2 lb. red potatoes
- 2 Tbsp. chopped parsley
- horseradish
Method
- Trim fat from beef brisket.
- Place in an 8-quart Dutch oven. Add beer, onion (sliced thin), bay leaf, peppercorns, bouillon cubes, salt and water.
- Heat until boiling.
- Cover closely and simmer 2 1/2 to 3 hours.
- Cook beets separately (tops optional). Place cooked brisket on a large platter to cool.
- Add cabbage, carrots and potatoes to the stock and bring to boil; simmer until done (about 30 minutes covered).
- Cut brisket thin.
- Serve slices of brisket with the vegetables from broth.
- Pass the horseradish and use beets as a side dish.
