Preparation:

Place well-trimmed brisket in a large skillet and cover with cold water. Add pearl onions and garlic; bring to a boil. Reduce heat, cover, and simmer for 3 1/2 to 4 1/2 hours, or until the meat is tender. Remove meat from skillet and drain off fat.

Add carrots and potatoes to the remaining liquid; cook for 20 minutes, or until tender. Add cabbage and cook uncovered for 15 minutes. Season with salt and pepper. Cut meat into thin slices across the grain and serve with boiled vegetables.

Servings: 10
Source:
Submitted by: Recipe Group Member
Date:

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