Recipe from: SimplyRecipes

Ingredients

• 1 (3 1/2-pound) corned beef brisket or fresh beef brisket
• 15 peppercorns
• 8 whole cloves
• 1 bay leaf
• Kosher salt, if using fresh brisket
• 2 medium turnips, peeled and quartered
• 4 red new potatoes, peeled and quartered
• 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
• 1 small head cabbage, cut into fourths
• Horseradish sauce, mustard, or both, for serving
• 1 (3 1/2-pound) corned beef brisket or fresh beef brisket
• 15 peppercorns
• 8 whole cloves
• 1 bay leaf
• Kosher salt, if using fresh brisket
• 2 medium turnips, peeled and quartered
• 4 red new potatoes, peeled and quartered
• 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
• 1 small head cabbage, cut into fourths
• Horseradish sauce, mustard, or both, for serving

Instructions

1. Boil the corned beef and seasonings:
   Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water.

   If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.

   If using fresh brisket, add 1 teaspoon of salt for every quart of water.

   Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).

   Simply Recipes / Sally Vargas

2. Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water.
3. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
4. If using fresh brisket, add 1 teaspoon of salt for every quart of water.
5. Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
6. Simply Recipes / Sally Vargas
7. Remove the meat and add the vegetables:
   Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste.

   Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.

   Simply Recipes / Sally Vargas

8. Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste.
9. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.
10. Simply Recipes / Sally Vargas
11. Slice the meat across the grain:
    Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.

    Simply Recipes / Sally Vargas

    Simply Recipes / Sally Vargas

    Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce, mustard or both.

    Did you love the recipe? Give us some stars and leave a comment below!

12. Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.
13. Simply Recipes / Sally Vargas
14. Simply Recipes / Sally Vargas
15. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce, mustard or both.
16. Did you love the recipe? Give us some stars and leave a comment below!