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Servings: 4-6
Prep Time: 30 minutes.
Cook Time: 3 hours

New Orleans most popular old time meat dish. The brisket is cooked slowly with lots of fresh vegetables and seasonings. We generally serve the meat drained and sliced about 1/3 inch thick, with some of the broth spooned over it and accompanied with a creamy horseradish sauce. Save some of the broth for reheating left over brisket; use the rest as a soup course for another meal. Most of the vegetables cook into the stock and disappear; use any bits that remain in the soup.



Place the brisket in a deep, heavy kettle or stock pot of about 5 or 6 quart capacity.



Quarter the tomatoes and oniones. Cut the carrots in half across, then quarter. Cut scallions into 3 or 4 inch lengths. Cut celery in half across, then quartered. Tear parsley into 2 or 3 inch lengths, including stems.



Place the vegetables and parsley on top of and around the brisket (the brisket and vegetables should be crowded in the bottom of the pot), then add the seasonings and enough water to just cover the meat.



Bring to a boil, lower the heat. and simmer 2 1/2 to 3 hours, or until the meat is fork tender. Serve sliced with Cream Horseradish Sauce on the side. Save the broth and vegetables serve as a soup course.