This was very easy to make. I doubled the recipe and used about 4.5 lbs of brisket combined with boned foreleg shank, removing all fat and as much tendon and silver skin as possible. It's key not to add the potatoes, carrots, cauliflower, broccoli too early, so they don't get soft. Threw in the peas at the last minute. My son ate it at just about every meal for a week. It was pretty good, to be honest.
