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Boiled Brisket

kept bytihleigh
recipe bySerious Eats

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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