3medium to large carrots, chopped into thick 2" slices
½small head of cabbage, chopped into small wedges
Instructions
In a Dutch oven over medium heat, add the oil. Sauté the garlic and onions for about 1 minute, just until they are soft and fragrant.
Place the brisket on top of the garlic and onions.
Pour in the broth and Worcestershire sauce.
Sprinkle the mustard seeds, salt, and pepper over the brisket. Add the bay leaves and thyme sprigs.
Increase the heat to medium-high heat and bring to a boil.
Once the water is boiling, reduce to a low simmer, cover, and cook for 3 hours. Every 30 minutes, check on the brisket and ladle the broth over the brisket.
After 3 hours, add the potatoes and carrots around the brisket. Try to submerge as much of the vegetables under the water as possible. Increase the heat and bring the liquid to a boil. Cook for 15 minutes.
After 15 minutes, add the cabbage to the Dutch oven. Boil and cook for 5 more minutes, or until the cabbage is softened to your preferred tenderness.
Remove the Dutch oven from the heat. Transfer the brisket to a cutting board and allow it to rest for at least 10-15 minutes.
Drain the vegetables, saving some of the liquid (½ cup to 1 cup) in a liquid measuring cup or a bowl.
To serve, slice the meat against the grain. Serve with the vegetables. Pour some of the broth over the meat just before serving.
Notes
Makes 6 servingsGravy: If you want to make a thicker gravy to serve over the brisket, make a cornstarch slurry (1 tablespoon of cornstarch + 1 teaspoon water) and whisk into the remaining broth in the Dutch oven after removing the brisket and vegetables. Bring to a low boil and allow to cook until the gravy thickens. Storage: Allow the food to cool then store in an airtight container in the refrigerator for up to four or five days.