Ukrainian Beef Brisket

Name: Ukrainian Beef Brisket
Yield: Makes 8 servings
Cuisine: Ukraine
Ingredients: Additional coarse salt and freshly ground black pepper to taste for serving; Additional coarse salt and freshly ground black pepper to taste for serving; 1 tablespoon coarse salt; 1 (3-pound) first-cut beef brisket; 4 cloves garlic, sliced; 2 bay leaves; 10 black peppercorns; 4 large sprigs parsley; 1 large onion, chopped; 4 carrots, peeled and chopped; 2 ribs celery, chopped; 2 large turnips, peeled and cut into chunks; 1 medium rutabaga, peeled and cut into chunks; 1 parsley root, peeled and chopped; 1 large sweet or red onion, thinly sliced for garnishing; 1 large sweet or red onion, thinly sliced for garnishing

Yalovycha hrudynka

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Boiled meats are as popular today in Ukraine as they were hundreds of years ago. Serve this dish with sliced cooked beets, plenty of pickled horseradish relish, mayonnaise, and a variety of mustards.

Ingredients

1 tablespoon coarse salt
1 (3-pound) first-cut beef brisket

Europe
Ukraine
Main course
Gluten-free
Eastern Europe

Method

Rub the salt into the brisket and set aside for 30 minutes.

Put the brisket into a large soup pot and cover with about 8 cups of cold water. Bring to a boil and discard any foam that rises to the top. Add the garlic, bay leaves, black peppercorns, and sprigs of parsley. Cover, reduce the heat to low, and let the meat cook for 1½ hours.

Add the onion, carrots, celery, turnips, ru