TMB STUDIO Add potatoes and carrots to the Dutch oven, and return everything to a boil. Reduce the heat, and simmer, covered, just until the beef and vegetables are tender, 30 t… 展开

TMB STUDIO Add the cabbage to the Dutch oven, and return to a boil. Reduce the heat, and simmer, covered, until the cabbage is tender, about 15 minutes. Remove the veg… 展开

TMB STUDIO If desired, for the horseradish sauce, strain and reserve 1-1/2 cups of the cooking juices. Skim the fat from the reserved juices, and discard the rest. In a small s… 展开

TMB STUDIO Cut the beef across the grain into slices. Serve with the vegetables and sauce. TMB STUDIO Editor’s Tip:When slicing brisket, you want to look for the lines of visible muscl… 展开