New england boiled brisket dinner

Yield: 10 Servings

Ingredients:

3 1/2 lb BEEF BRISKET WHOLE TRIMMED
5 ea WHOLE CLOVES GARLIC PEELED
3 ea BAY LEAVES
12 ea WHOLE PEPPERCORNS
1/4 ts SALT
28 oz BEEF BROTH
1/2 ea FRESH LEMON PEELED
5 c WATER
3 ea LARGE CARROTS
3 ea BAKING POTATOES QUARTERED
2 ea LEEKS WHITE & YELLOW PARTS
2 ea BULBS OF KOHLRABI PEELED *
1 ea BULB FENNEL QUARTERED
1 ea CABBAGE HEAD

Instructions:

CUT 10 PIECES * PEEL AND CUT INTO SEVERAL PIECES * * ~------------------------------------------------------ ~------------ * IN A LARGE KETTLE COMBINE TRIMMED BRISKET GARLIC ONIONS BAY LEAVES PEPPERCORNS SALT BEEF BROTH LEMON AND WATER. MAKE SURE BEEF IS COVERED WITH LIQUID; IF NOT ADD WATER TO COVER. BRING TO A BOIL. REDUCE HEAT TO A SIMMER COVER AND COOK FOR 2 TO 2 1/2 HOURS. REMOVE FROM HEAT AND ALLOW TO COOL. REFRIGERATE OVERNIGHT. THE FOLLOWING DAY SKIM OFF ALL FAT THAT HAS ACCUMULATED ON THE SURFACE. BRING MIXTURE TO A BOIL. REDUCE HEAT TO A SIMMMER. ADD LEEKS CARROTS POTATOES KOHLRABI FENNEL AND CABBAGE. SIMMER FOR ABOUT 20 MINUTES. CABBAGE SHOULD BE TENDER BUT CRISP. REMOVE VEGETABLES FROM KETTLE AND ARRANGE ON A DEEP SERVING PLATTER. REMOVE BRISKET AND SHRED INTO PIECES ABOUT THE SIZE OF A DECK OF PLAYING CARDS. DISCARD THE BAY LEAVES LEMON AND PEPPERCORNS. SERVE BRISKET WITH ABOUT FOUR CUPS OF THE BROTH. SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS. SEASON WITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD IF DESIRED. PER SERVING: 439 CALORIES 19.5 GRAMS FAT 27.5 GRAMS CARBOHYDRATE 113 mg CHOLESTROL 373 mg SODIUM.