New Orleans Boiled Brisket
The original recipe is from “The New Orleans Cookbook”. I’ve only made minor changes to this recipe. Super easy and good for feeding a larger group or having great leftovers. I like to serve with mashed potatoes.
New Orleans Boiled Brisket
Ingredients
- 5 to 6 pound point end brisket (thicker piece)
- 2 beefsteak tomatoes cut in quarters
- 6 large carrots cut in half and then quarters
- 6 green onions quartered (about 3 inches in length)
- 4 celery tops halved and then quartered or equivalent amount from celery tops
- 10 sprigs Italian parsley including stems
- 2 tablespoons salt
- 1 tablespoon freshly ground pepper
- 4 bay leaves crumbled
- 1 teaspoon fresh thyme
- 6 whole cloves
- 6 whole all spice berries
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon mace
- 2 quarts water about
Instructions
- In a large dutch oven, add brisket to pan without folding over, should lay flat. Add all vegetables on top of and around. Add water to just cover the brisket. add spices and bring to a boil.
- Once boiling, bring to a simmer and cook uncovered for 3 hours.
- Remove brisket to cutting board, add some of the warm broth only to a large serving bowl. Thinly slice and add brisket slices to the broth.
- Serve with horseradish sauce of choice.