New England Brisket
Let the meat cook in the crock-pot during the day, and prepare the vegetables when you return home in the afternoon.
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.