Ingredients

Preparation

In a large pot, place brisket, bay leaves and enough water to cover.

Simmer, covered for about an hour per pound.

When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook for about 15 to 20 minutes, until tender.

Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices.

Serve with vegetables and ladle some broth on top.