Chef Folse's Boiled Brisket with Veges

Prep Time: 4 Hours
Yields:  6-8 Servings

Comment:  This hearty favorite isn't just for St. Patrick's Day anymore.  Perfect for a Sunday dinner, it's loaded with tender meat and an abundance of vegetables. Truly a one-pot meal.


1 (4-5 pound) corned beef, trimmed
2 tbsps sugar
2 bay leaves
6 cloves of garlic
1 large onion quartered
2 stalks celery
4 fresh beets, skin and root left on to prevent bleeding
4 turnips, peeled and quartered
8 carrots, peeled and quartered
1 cabbage, quartered
8 new potatoes, peeled and quartered  


Place the trimmed brisket in a large Dutch oven with enough water to cover by 3 inches. If a seasoning pack was included with brisket add package to water. Add sugar, bay leaves, garlic, onion and celery. Bring to a boil for 5 minutes. Skim off top, and reduce to a low boil and cook, covered, 2 ½ hours. Add beets and allow to cook 30 minutes. Add turnips and cook for 30-60 minutes. Add carrots and cabbage, continuing to simmer until vegetables are tender, about 15-20 minutes. Add potatoes and cook until tender. Meat is fully cooked when the fibers begin to loosen and a fork can be inserted easily into the meat. Remove the brisket from the pot and place on large baking pan. Remove all vegetables; peel and quarter beets and set aside. When ready to serve, slice the brisket into ¼-inch serving pieces across the grain. Transfer meat to a large serving platter and surround with all vegetables and a generous serving of the hot poaching liquid. Serve with horseradish. The boiled brisket is also excellent as a corned beef sandwich served on rye with a bit of English mustard.