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Beef Brisket with Cabbage (United States)
This recipe is a great alternative to corned beef, especially for those watching their salt intake.
Ingredients:
4-5 lb flat beef brisket
3 onions, sliced
3 whole cloves
6 peppercorns
1 bay leaf
1 clove garlic, peeled and quartered
1 stalk celery
1 peeled carrot
2 sprigs parsley
1 cabbage head, quartered and cored
Instructions:
Wipe meat with a damp cloth and place it in a large deep kettle; cover with cold water.
Add remaining ingredients.
Cover, bring to a boil, then reduce heat to low and simmer for 3.5-5 hours or until meat is tender. Remove any scum that appears.
One hour before the meat is done, place quartered cabbage on top of the meat, cover, and return heat to a low simmer. Cook until cabbage is tender.
Remove cabbage and keep warm until ready to serve. Remove meat from stock, slice, and serve with horseradish sauce.
Horseradish Sauce:
1 cup whipping cream
1 tbsp lemon juice
1.5 tbsp bottled horseradish
1/8 tsp salt (optional)
Whip cream, add remaining ingredients, and blend thoroughly.