1. Rinse a beef brisket in cold water to remove any brine and place into a large pot. 2. Pour beer over the brisket and add water until the meat is covered by the liquid. 3. Add onions, bay leaves and peppercorns. Bring to a rolling boil. 4. Cover pot and reduce heat to medium-low for a gentle boil. 5. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally. 6. Add carrots, potatoes and place cabbage quarters on top of the meat. 7. Cook for an additional half-hour until the vegetables are tender. Turn off heat. 8. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips. 9. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter. ---------------------------------------------------------------------------
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