| | Directions | | Place an 8-10 quart dutch oven on the burner and add the beef, liquid smoke, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and sauté the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving. |
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| Ingredients | | - |  | 3 1/2 pounds beef brisket |
| - | | 2 bottles liquid smoke (12 ounce bottles) |
| - | | 2 cups water (or enough to just cover) |
| - | | 2 bay leaves |
| - | | 10 black peppercorns |
| - | | 1/2 cup parsley, chopped |
| - | | 2 teaspoons salt |
| - | | 2 tablespoons butter or olive oil |
| - | | 3 cloves garlic, peeled and sliced |
| - | | 2 cups leeks, chopped, rinsed (white parts only) |
| - | | 1 yellow onion, peeled, sliced |
| - | | 3/4 pound carrots, chopped |
| - | | 3/4 pound small red potatoes |
| - | | 1 pound turnips, peeled, quartered |
| - | | 2 pounds green cabbage, cut into sixths (secure with toothpicks) |
| - | | salt and freshly ground black pepper, to taste |
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