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| What You Need: |
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2 tablespoons vegetable oil
A 4- to 4½-pound lean fresh beef brisket, trimmed of all excess fat, rolled and tied
6 quarts cold water
3 large onions, peeled and coarsely chopped
3 large garlic cloves, peeled and coarsely chopped
2 medium-sized carrots, scraped and coarsely chopped, plus 6 medium sized carrots, scraped and cut lengthwise into quarters
2 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped (see shrimp Creole)
1 cup coarsely chopped celery leaves
1 medium-sized turnip, scraped and coarsely chopped
1 medium-sized parsnip, scraped and coarsely chopped
1 small hot red dried chili, stemmed, seeded and coarsely crumbled
1 large bay leaf
2 or 3 fresh parsley sprigs, preferably the flat-leaf Italian variety
½ teaspoon crumbled dried thyme
6 whole allspice
10 whole black peppercorns
1 tablespoon salt
A 1- to 1½-pound green cabbage, trimmed, cut lengthwise into 8 wedges, and cored
16 small boiling potatoes, peeled
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| How To Cook: |
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1. In a heavy 12-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it. Pat the brisket of beef completely dry with paper towels and brown it in the hot oil.
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2. Turn the brisket frequently with two large spoons and regulate the heat so that it colors deeply and evenly on all sides without burning. Transfer the beef to a heavy 10- to 12-quart pot and pour the water over it. Bring to a boil over high heat and skim off the foam and scum as they rise to the surface.
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3. Meanwhile, discard all but 2 tablespoons of the fat remaining in the skillet. Add the onions, garlic and chopped carrots and, stirring frequently, cook over moderate heat for 8 to 10 minutes, or until the vegetables are soft and delicately browned. With a slotted spoon, transfer the vegetable mixture to the pot with the beef.
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4. Stir in the tomatoes, celery leaves, turnip, parsnip, chili, bay leaf, parsley, thyme, allspice, peppercorns and salt, and return the liquid to a boil. Reduce the heat to low, cover the pot partially, and simmer for 2½ hours, or until the brisket is almost tender and shows only slight resistance when pierced deeply with the point of a small sharp knife.
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5. Transfer the brisket to a plate and set aside. Strain the stock through a fine sieve lined with cheesecloth and set over a bowl. Discard the vegetables and seasonings, skim the fat from the stock, and taste for seasoning.
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6. Wash the pot and return the brisket and stock to it. Add the quartered carrots, cabbage and potatoes, and bring to a boil over high heat. Cook briskly, uncovered, for about 20 minutes, until the meat and vegetables are tender.
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7. Then transfer the meat to a cutting board, remove the strings and carve the brisket into ¼-inch-thickslices. Arrange the slices attractively on a heated platter, overlapping them slightly, and place the carrots, cabbage wedges and potatoes around them.
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8. Serve the meat and vegetables accompanied by cupfuls of the stock or, if you prefer, serve the meat, vegetables and stock together in heated soup plates.
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