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New England Boiled Brisket Dinner

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NEW ENGLAND BOILED BRISKET DINNER
 Categories: Brisket, Main dish, Beef, Meats, Vegetables
      Yield: 10 Servings
 
  3 1/2 lb BEEF BRISKET, WHOLE, TRIMMED
      5 ea WHOLE CLOVES GARLIC, PEELED
      3 ea BAY LEAVES
     12 ea WHOLE PEPPERCORNS
    1/4 ts SALT
     28 oz BEEF BROTH
    1/2 ea FRESH LEMON, PEELED
      5 c  WATER
      3 ea LARGE CARROTS
      3 ea BAKING POTATOES, QUARTERED
      2 ea LEEKS, WHITE & YELLOW PARTS
      2 ea BULBS OF KOHLRABI, PEELED  *
      1 ea BULB FENNEL, QUARTERED
      1 ea CABBAGE HEAD, CUT 10 PIECES
 
  * PEEL AND CUT INTO SEVERAL PIECES * *
  ~------------------------------------------------------ ~------------
  * IN A LARGE KETTLE, COMBINE TRIMMED BRISKET, GARLIC, ONIONS, BAY
  LEAVES, PEPPERCORNS, SALT, BEEF BROTH, LEMON AND WATER. MAKE SURE
  BEEF IS COVERED WITH LIQUID; IF NOT ADD WATER TO COVER. BRING TO A
  BOIL. REDUCE HEAT TO A SIMMER, COVER AND COOK FOR 2 TO 2 1/2 HOURS.
  REMOVE FROM HEAT AND ALLOW TO COOL. REFRIGERATE OVERNIGHT. THE
  FOLLOWING DAY, SKIM OFF ALL FAT THAT HAS ACCUMULATED ON THE SURFACE.
  BRING MIXTURE TO A BOIL. REDUCE HEAT TO A SIMMMER. ADD LEEKS,
  CARROTS, POTATOES, KOHLRABI, FENNEL AND CABBAGE. SIMMER FOR ABOUT 20
  MINUTES. CABBAGE SHOULD BE TENDER BUT CRISP. REMOVE VEGETABLES FROM
  KETTLE AND ARRANGE ON A DEEP SERVING PLATTER. REMOVE BRISKET AND
  SHRED INTO PIECES, ABOUT THE SIZE OF A DECK OF PLAYING CARDS. DISCARD
  THE BAY LEAVES, LEMON, AND PEPPERCORNS. SERVE BRISKET WITH ABOUT FOUR
  CUPS OF THE BROTH. SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS. SEASON
  WITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD IF DESIRED. PER
  SERVING: 439 CALORIES, 19.5 GRAMS FAT, 27.5 GRAMS CARBOHYDRATE, 113
  mg CHOLESTROL, 373 mg SODIUM.
 
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