Simmered Brisket with Vegetables Recipe
Summary
Cooking Time3 Hr 5 MinDifficulty LevelMedium
Ingredients
| 3 medium-size carrots | ||
| 2 medium-size turnips, peeled and quartered | ||
| 1 1/3 cups lightly packed parsley sprigs | ||
| Onion | 1 Large | |
| Beef brisket | 1 | |
| 3 to 4 pounds beef soup bones, sawed into 3 to 4-inch pieces | ||
| Water | 10 Cup (16 tbs) | |
| 3 beef bouillon cubes | ||
| Bay leaves | 2 | |
| 1 1/2 teaspoons each dry rosemary and thyme leaves | ||
| Whole black peppercorns | 1/2 Teaspoon | |
| 10 to 12 small thin-skinned potatoes, each 2 to 3 inches in diameter | ||
| Green beans | 1 1/2 Pound, cut in half | |
| 2 small Golden Delicious apples | ||
| White wine vinegar | 2 Tablespoon | |
| Prepared horseradish | 1/2 Cup (16 tbs) | |
Directions
Insert slicing disc.
Slice carrots; leave in work bowl.
Place turnips vertically in feed tube; slice.
Set turnips and carrots aside.
Change to metal blade.
Finely chop parsley; set aside.
Chop onion.
Trim and discard excess fat from brisket, then place in an 8 to 10-quart kettle.
Cook over medium heat, turning as needed, until well browned on all sides.
Lift out and set aside.
Add onion, turnips, and carrots to drippings.
Cook, stirring, until onion is soft and lightly browned.
Return brisket to kettle with beef bones, parsley, water, bouillon cubes, bay leaves, rosemary, thyme, and peppercorns.
Bring to a boil; then cover, reduce heat, and simmer until meat is very tender when pierced—2 1/2 to 3 hours.
Skim and discard fat from broth. Add potatoes and cook, covered, for 15 minutes.
Add beans; continue to cook, covered, until potatoes are tender throughout when pierced (about 10 more minutes).
Lift meat to a platter and surround with vegetables; keep hot.
Discard bones (reserve broth for another meal).
Insert shredding disc.
Core apples and cut in half; stack halves in feed tube and shred.
Mix apples with vinegar and transfer to a small serving bowl.
To serve, slice meat; offer apples and horseradish at the table to accompany meat and vegetables.
Slice carrots; leave in work bowl.
Place turnips vertically in feed tube; slice.
Set turnips and carrots aside.
Change to metal blade.
Finely chop parsley; set aside.
Chop onion.
Trim and discard excess fat from brisket, then place in an 8 to 10-quart kettle.
Cook over medium heat, turning as needed, until well browned on all sides.
Lift out and set aside.
Add onion, turnips, and carrots to drippings.
Cook, stirring, until onion is soft and lightly browned.
Return brisket to kettle with beef bones, parsley, water, bouillon cubes, bay leaves, rosemary, thyme, and peppercorns.
Bring to a boil; then cover, reduce heat, and simmer until meat is very tender when pierced—2 1/2 to 3 hours.
Skim and discard fat from broth. Add potatoes and cook, covered, for 15 minutes.
Add beans; continue to cook, covered, until potatoes are tender throughout when pierced (about 10 more minutes).
Lift meat to a platter and surround with vegetables; keep hot.
Discard bones (reserve broth for another meal).
Insert shredding disc.
Core apples and cut in half; stack halves in feed tube and shred.
Mix apples with vinegar and transfer to a small serving bowl.
To serve, slice meat; offer apples and horseradish at the table to accompany meat and vegetables.
Chef
