Preparation
Add meat, peppercorns, cloves, and bay leaf to stockpot. Add enough water to cover meat. Add 1 teaspoon salt per quart of water -about 3 teaspoons depending on size of pot.
Bring to rapid boil then reduce to simmer. Cover and let simmer for 3-4 hours or until meat reaches internal temperature of 145˚F to 155˚F.
Add onions, potatoes, carrots, and cabbage. Bring to rapid simmer and cook vegetables for 20-30 minutes or until tender. Add more salt if needed.
Remove roast to cutting board and slice. Serve in deep plates or wide bowls with some of the vegetables. Pour a bit of broth on top of each serving or serve as a side of soup.
Garnish meat with some horseradish or spicy mustard to serve.
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