Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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.

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