BOILED BEEF

4 lbs. beef (brisket)
1 1/2 tsp. salt
Few sprigs parsley
4 peppercorns
1/2 tsp. thyme
2 onions
2 carrots
1 small turnip
Bay leaf

Thoroughly wipe meat with paper towels. Rub with salt and place in large Dutch oven. Cover with boiling water and return to a boil quickly. Boil for 10 minutes and skim fat from the top.

Add peppercorns, parsley and thyme. Cover and reduce to a simmer. Let simmer for about 3 hours. During the last hour add the vegetables and the bay leaf.

Slice the meat and serve on a platter, surrounded with the vegetables. Very good with horseradish.

From: Recipelink.com
Source: Recipe booklet: Cooking German Style, International Publishing Co., 1979