LA BOUILLI

Boiled Brisket of Beef

Makes 6 to 8 servings

4 pounds beef brisket, trimmed

1 gallon water

1/4 cup salt

12 black peppercorns

3 bay leaves

2 ribs celery, chopped

2 turnips, peeled, quartered

2 carrots, peeled, sliced

2 onions, sliced

1/2 head small cabbage, chopped

2 leeks, thoroughly washed, sliced (white and pale-green parts)

2 large tomatoes, preferably Creole, quartered

Creole mustard

Horseradish Sauce (recipe follows)

Put the brisket and water in a very large Dutch oven or deep pot, and add salt, peppercorns and bay leaves. Bring to a boil over high heat.

Add celery, turnips, carrots, onions, cabbage, leeks and tomatoes. Let pot return to a boil, then reduce to simmer and cook until beef is tender, about 2-1/2 hours. As it cooks, skim frequently to remove scum that may accumulate.

Remove brisket. Reserve cooking liquid and vegetables for other uses (Editor's note: Soup).  Serve brisket with Creole mustard and Horseradish Sauce.

Horseradish Sauce

Makes 2 cups

1/2 cup creamed horseradish

1/2 cup Creole mustard

1 cup ketchup

Couple dashes Worcestershire sauce

Combine all ingredients. Chill 6 to 8 hours or overnight to marry the flavors.