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Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Boiled Brisket. Boiling beef, of course, doesn't make for the greatest-looking dish, but if you've ever had boiled brisket, you know that beauty is only skin deep--or that it's in the mouth of the beholder. A bonus with this dish is that you can serve the broth over lukshen (fine egg noodles) as a first course.
2 to 3 pounds flanken or brisket, preferably deckle
8 to 10 cups cold water
2 teaspoons salt
4 medium carrots, peeled
1 large leek, halved and well washed
1 large or 2 or 3 small parsnips
About 15 sprigs fresh dill, plus some for garnish
About 15 springs fresh flat-leaf parsley
Croutons or soup nuts, for garnish(optional)
1/2 large celery root, peeled and halved
Coarse sea salt, for sprinkling
Red or white horseradish, for accompaniment
Mustard, for accompaniment (optional)
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 tihleigh
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