Boiled Brisket of Beef

New Orleans is so rich with seafood, one would think that seafood is the only thing served in New Orleans. While we eat more seafood than most people, we also enjoy our meat. One of the most popular old time meat dish is the Boiled Brisket. The most popular place to find this dish is Tujagues. Tujagues is the second oldest restaurant in the city. In the French Quarter, Tujagues have built their business on Bolied Brisket.

1 Brisket of Beef (5 to 6 pounds)

2 Creole Tomatoes, cut in quarters

2 medium Onions, cut in quarters

6 Carrots, cut in half across, then in quarters

6 Shallots (Scallions), cut into 3 ot 4-inch lengths

4 stalks Celery, cut in half acrsoo, then quartered

8 to 10 sprigs Parsley, stems included, torn into 2 to 3-inch lengths

2 Tablespoons Salt

1 1/2 teaspoons freshly ground Black Pepper

4 whole Bay Leaves, crushed

1 teaspoon dried Thyme

6 whole Cloves

6 Whole Allspice

1/4 teaspoon Cayenne

1/4 teaspoon Mace

2 quarts Water, approximately

Place the brisket in a deep heavy kettle or stock pot of about 5 ot 6-quarts capacity. Place the vegetables and parsley on top of and around the brisket (the brisket and vegetables should be crowded in the bottom of the pot), then add the seasonings and enough water just to cover the meat. Bring to a boil, lower the heat, and simmer 2 1/2 to 3 hours, or until the meat is fork tender. Serve sliced with Creamy Horseradish sauce on the side. Save the broth and vegetables and serve as a soup.

Enjoy!!!

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