At 8 on Wednesday morning, I put the brisket on low, and let it simmer all day. I am doing this one in our big crock pot.
I make a broth with beef boullion and water, some liquid smoke, season salt, garlic, the seasoning that comes with the brisket, a bay leaf and a few other seasonings I have on hand.
At six I will take it out and wrap it in foil and put the red potatoes, carrots, onions, cabbage and parsnips in that broth and boil them till tender.
For the sauce, I take sour cream and add horseradish to taste.
Will be a meal fit for a king ................ I know it's good, I tried it out on Monday ........ I needed a bigger corned beef to have for sandwiches, picked up a GREAT loaf of rye bread.......
