Ultimate Corned Beef Brisket With Root Vegetables - cooking recipe

Ingredients

bouquet garni
1 sprig thyme
2 sprigs parsley
1 tablespoon peppercorn
1 teaspoon mustard seeds
1 teaspoon whole cloves (or use allspice berry)
1 bay leaf
cheesecloth
kitchen twine
Beef
4 lbs corned beef brisket
cold water, to cover brisket
1/4 cup apple cider vinegar (this is to tenderize the meat)
Vegetables
1 (15 ounce) jar white pearl onions
3 small turnips, peeled and quartered
3 new potatoes, peeled and quartered
18 baby carrots
1 head cabbage, cut up into large pieces
1 cup apple cider juice (not vinegar)
Optional ingredients
fresh parsley, chopped
whole pickled beet (Greenwood Brand)

Preparation

GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.