Horseradish, sour pickles and coarse salt are served as accompaniments.

Ingredients:

• 4 lbs beef brisket
• 1 onion
• 2 whole cloves (stuck into onion)
• 1 bay leaf
• 1 clove garlic, peeled
• 1 stalk celery cut in 1 inch slices
• 2 tsp salt
• ½ tsp pepper
• 1 tsp rosemary
• 1 c water (More for stove top cooking)
• 6 carrots peeled and sliced
• 1 turnip peeled and diced
• 6 Yukon gold potatoes cut into eighths
• 1 small cabbage head cut in chunks
• horseradish
• sour pickles
• coarse salt (kosher)

Directions: Slow cooker

1. Place beef in a slow cooker with next 9 ingredients. Meat may be cut in pieces
   to fit pot.
2. Cook on low 10 – 12 hours, until tender
3. Parboil carrots, turnip and potatoes.
4. Add vegetables and cook on high 1 hour.

Directions: Stove top

1. Put the brisket in 5-6 qt dutch oven with next 9 ingredients.
2. Cover with 1 inch of water.
3. Bring to barely simmering and cover. Cook 4 hours, until tender.
4. Remove meat, set aside, keep warm.
5. Add vegetables, except cabbage, simmer until done 15-30 minutes depending on size.
6. Add cabbage for 10 minutes.
7. Slice brisket thin.
8. Serve in flat soup plates with some of the broth and vegetables..

Serves: 10

Source: The Unwatched Pot and Good Housekeeping Cook Book