Ingredients:

• 1700 g (3.7 lbs) of brisket
• 750 ml (25.4 oz) of water
• 500 ml (16.9 oz) of water
• 2 cubes of vegetable bouillon (Knorr)
• 1/2 cup of Guinness Beer
• 2 tablespoons of apple cider vinegar
• 1/2 tablespoon of tomato paste
• 3 large carrots—sliced
• 2 mid-size onions—sliced
• 1500 g (3.3 lbs) of white cabbage—cut in slices
• 6-8 mid-size potatoes—peeled and quartered
• 6 whole cloves
• 3 fresh bay leaves
• 8-10 black pepper corns
• 4 juniper berries

To make a marinade for the brisket, first dissolve the vegetable bouillon in the 750 ml (25.4 oz) of water. Add the beer, vinegar, and tomato paste to it and stir. Rinse the meat under running water and place it in a pot with the fatty side up. Spread the carrots, onions, cloves, bay leaves, pepper corns, and juniper over the meat. Finally, pour the bouillon mix over the meat, cover the pot, and let it refrigerate over night.

The next day, bring your meat with the marinade to a boil on the stove top, reduce heat, and let it slowly cook for about 3 hours (depending on how well done you like your meat). I prefer it well done. After your desired cooking time, remove the brisket from the pot and let it rest. Puree the leftover marinade with a food mill (flotte Lotte) and return the contents to the pot, along with 500 ml (16.9 oz) of water. Once again, bring it to a boil.

(Click on the pictures to enlarge.)

While the meat is cooking, prepare your potatoes and cabbage by first rinsing them thoroughly. Peel the potatoes and cut them in quarters. Next, cut the cabbage in quarters and remove the core. Cut the quarters in slices about a half inch thick. Place the cabbage in the broth first and let it cook for about 10 minutes. Next, add the potatoes to the broth with cabbage. Let it all cook for an additional 20 more minutes or so.

(Click on the pictures to enlarge.)

Once everything is prepared, separate the meat and cut away any leftover fat. This should be relatively simple because after cooking the thin layer of fat is very loose and can be easily removed. Cut the meat against the grain in slices and serve on a plate. Add the potatoes and cabbage to it and your dinner is ready. Serve with a side of spicy mustard. DONE!

PS. Traditionally, this dish is made with corned beef—which is often hard to find in certain areas. As you can see, and soon taste, brisket works just as well. Enjoy!