Beef Brisket with Cabbage

Julia Ferguson

By
@judyjellybean

This recpe is a great alternative to Corned Beef. Especially, for those of us who are trying to watch our salt intake. Add cabbage and potatoes, and you have a one pot meal.
Recipe from: Margaret Mitchell's Mealtime Magic, Meat and Poultry Cookery. Copy Right 1951


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Method:

Slow Cooker Crock Pot

Ingredients

4-5 lb
flat, beef brisket
3
onions, sliced
3
whole cloves
6
peppercorns
1
bay leaf
1
clove garlic, peeled, quartered
1
stalk celery
1
peeled, carrot
2
sprigs parsley
1
cabbage head, quartered and cored

Directions Step-By-Step

1
Wipe meat with damp cloth; place in large deep kettle; cover with cold water.
2
Add remaining ingredients.
3
Cover; bring to a boil; reduce heat to low; simmer 3 1/2-5 hours or until meat is tender; remove any scum, that might appear.
4
1 hour before meat is done, place quartered cabbage on top of meat, cover and return heat to low simmer. Cook until cabbage is tender.
5
Remove cabbage, keep warm until ready to serve; remove meat from stock; slice; serve with horseradish sauce. See recipe below.
6
Horseradish Sauce:
1 c. whipping cream
1 T. lemon juice
1 1/2 T. bottled horseradish
1/8 t. salt (optional)
Whip cream; add remaining ingredients; blend thoroughly. Makes approx. 2 1/2 c.
7
My Notes:
1. This can also be cooked in crockpot or slow cooker. However, I would not add as much water as recipe calls for, since slow cookers tend to accumulate moisture.

2. Potatoes can also be added to the meat, but I would remove vegetables that were added at the beginning, then add potatoes before the cabbage.

3. Other vegetables that can be added along with potatoes are turnips, rutabagas and carrots.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: For Kids, Healthy, Heirloom
Hashtags: #cabbage, #beef brisket