Let the meat cook in the
crock-pot during the day and prepare the vegetables once you
get home in the afternoon.
New
England Brisket
- Approximately 5 pounds
beef brisket
10 pearl onions
2 cloves garlic, peeled and chopped
10 carrots, peeled
6 potatoes, peeled
1 cabbage, sliced to 8 wedges
1 teaspoon salt
1/2 teaspoon ground pepper
- Place well-trimmed brisket
in a large skillet and cover with cold water. Add pearl
onions and garlic; bring to a boil. Reduce heat, cover, and simmer
for 3 1/2 to 4 1/2 hours, or until the meat is tender. Remove
meat from skillet and drain off fat.
- Add carrots and potatoes
to the remaining liquid; cook for 20 minutes, or until tender.
Add cabbage and cook uncovered for 15 minutes. Season with salt
and pepper. Cut meat into thin slices across the grain and serve
with boiled vegetables.
Makes 12 servings.
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