1. Tie meat with kitchen string to form a "neat joint." (optional). 2. Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil. 3. Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove. 4. Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours. 5. Add carrots and simmer until carrots are tender, about 30 to 40 minutes. 6. Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm. 7. Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots. ---------------------------------------------------------------------------
Nutrition
Ingredients
