- 4 lb beef brisket
- 24 oz ale
- 1 large onion, thinly sliced
- 1 bay leaf
- 8 peppercorns
- 2 beef bouillon cubes
- 1 tsp salt
- 6 med beets, with leaves
- 1 med green cabbage
- 16 oz carrots
- 2 lb small red potatoes
- 2 Tbsp chopped parsley
- 6 oz prepared horseradish
Trim fat from beef brisket. In an eight-quart Dutch oven, place the brisket, beer, onion,bay leaf, peppercorns, bouillon, salt and 2 1/2 cups of water. Bring to a boil over a high flame. Reduce the heat to low, cover, and simmer two and a half to three hours, until the meat is fork-tender. About half an hour before the meat is done, prepare the beets: Cut off the beet tops, leaving about half an inch of stem; reserve the beet leaves for garnish. Scrub the beets with a soft brush under cold running water. Place the beets in a three-quart saucepan, add enough water to cover, and bring to a boil over a high flame. Reduce the heat to low; cover and simmer 30 to 60 minutes until the beets are fork-tender. Drain, rinse in cold water, just until they are cool enough to handle, and remove.
When the brisket is done, remove it to a warm platter with a slotted spoon and keep warm. Skim off the fat from the broth. Cut the cabbage into eight wedges; peel the carrots. Add the potatoes, cabbage wedges and carrots to the broth in the Dutch oven. Bring to a boil, then reduce the heat to low; cover and simmer about 30 minutes or until the vegetables are fork-tender, turning the vegetables occasionally.
To serve, cut brisket into thin slices. In a shallow soup bowl, arrange some brisket with vegetables and the cooking broth. Sprinkle with chopped parsley. If you like, garnish each serving with a reserved beet leaf. Serve with horseradish.