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| What You Need: |
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1 3½-pound fresh beef brisket
2 12-ounce bottles lager beer
2 cups water (or enough to just cover)
2 bay leaves
10 black peppercorns
½ cup chopped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced
2 cups chopped and rinsed leeks (white parts only)
1 medium yellow onion, peeled and sliced
¾ pound large carrots cut into large pieces
¾ pound small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
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2. Heat a frying pan and add the butter or olive oil. Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole.
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3. Cover the pot and simmer gently for 3½ hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.)
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4. In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.
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5. If the vegetables are not done to your liking, cook them longer, but do not overcook.
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6. Remove the toothpicks from the cabbage before serving.
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