Boiled Beef Brisket

A dish you will find in many Swedish restaurants, taken from The Nordic Cookbook

Preparation and cooking time: 2-3 hours
Serves 4


1.5 kg/3 1/4 lb fresh beef brisket on the bone, rinsed
1 large carrot, chopped
1 leek, chopped
1 onion, quartered
2 celery sticks, chopped
10 white peppercorns
1 sprig thyme
1 bay leaf
1 clove garlic, crushed with the side of a knife
salt, to taste


Place all of the ingredients in a large pot and salt quite liberally. They should fit snugly, as too much space will create a diluted braise.

Barely cover with water and bring to a simmer over a medium heat, skimming regularly. Cook, covered, for about 2 hours, or until the brisket is tender. Skim from time to time.

When ready, it should be possible to pull the meat off the bone, but it should not fall into pieces. Either serve right away in slices or cool it in the refrigerator, as described above, to serve another day.