Although many people cook their vegetables in the same pan as the
brisket (see my recipe here), I prefer to cook them separately and use the stock later for soup. Start preparing the
vegetables halfway through the cooking time of the beef, so that they are both done at the same time.
If you object to the odors from cooking
cabbage, add a few celery stalks or tops to the pot.
medium head cabbage, cut in half
small potatoes, scrubbed, with skins on
small rutabaga, peeled
large carrots, peeled and cut in half
medium onions, peeled and cut in half
teaspoon caraway seeds
Serves 6 to 8.
and prepare the vegetables and put them in a large pan. Cover with
water. Add the bay leaves, caraway seeds, peppercorns, and salt if
desired. Cover the pan and bring to a boil; reduce to a simmer
and cook about 30 minutes.
Check the vegetables to see if they are done, and cook a few minutes
longer if needed. Drain the vegetables and reserve the stock for later
use. Cut the cabbage halves into 3 pieces each. Arrange the
vegetables, as suggested in the preceding
recipe, on opposite ends of the serving platter around the corned