5 lbs Corned Beef Brisket
4 quarts Beef Stock
1 Bouqet Garni (1 bay leaf, 2 sprigs fresh thyme, 5 fresh parsley stems, 4 star anise, and 10 black peppercorns bundled in a piece of cheesecloth and tied with string)
3/4 lbs Green Cabbage Braised
12 Peeled Carrots (0.75 lbs)
3/4 lbs Green beans
1. Place the beef and Bouqet Garni in the pot and cover with the cold beef stock. Bring to a slow simmer for at least 3 hours until beef is fork tender, remember low and slow.2. Save cooking liquid, add salt and cook all vegetables in the cooking liquid3. Clean brisket of all fat, slice thinly and present as in photo with potatoes, cabbage, green beans and 1 each of carrot, white turnip and yellow turnip.
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