By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- 8 lbs. beef brisket
- 8 potatoes
- 2 gallons water
- 1 lb. kosher salt
- 1 lb. carrots
- 1 medium head cabbage
- 1 onion
- 1 turnip
- 1 tsp. fresh cilantro
- 8 black peppercorns
- 6 bay leaves
Step1
Combine the brisket, salt and one gallon of water in a large cast iron or stainless steel pot. Ensure the brisket is completely submerged, cover and refrigerate for 7 days. The salt and water may be doubled, if needed.
Step2
Drain the brine and add one gallon fresh water, bay leaves and peppercorns. Bring the pot to a boil and reduce the heat to low or medium low. Simmer for at least 3 hours.
Step3
Prepare the vegetables. Peel and cube the potatoes, chop the onions and turnips, slice the carrots and quarter the cabbage. The cilantro should be finely minced.
Step4
Add the vegetables, except for the cabbage, during the last 45 minutes.
Step5
Put in the cabbage during the last 15 minutes and continue simmering until all the vegetables are tender. Remove the meat and allow it to rest for 15 minutes.