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Potatoes have a way of going from cooked to pulverized in a nano second and it's just more reliable to cook them on the side.
The meat needs to cook on a simmer for 3 hours, minimum. Do not try to rush it. A rutabaga, not white turnip, is traditional as are carrots, parsnip, onions, and cabbage. Rutabaga should be pared and sliced in 1 to 1-1/2 inch slices, carrots should be pared and thrown in whole unless they're big carrots-- cut those in middle. Parsnips usually are okay whole. The rutabaga, carrots, onions go into the pot about 45 minutes before the brisket is done. After the brisket has cooked for 3 hours, remove it to a cutting board or platter to rest. Cut the cabbage into quarters (small head) or eighths (large head) and add it and the parsnips to the pan after removing the brisket. The cabbage and parsnips will be cooked in 15-20 minutes.
When all the veggies are done, remove to a platter. Slice the brisket and serve. Mustard or horseradish are traditional accompaniments.
If you have leftovers, make red flannel hash (you'll need cooked or canned beets.)WARNING: I can't give you amounts - I don't measure when I make it. A little of everything will be a good size pile of hash. Finely chop the chilled meat and leftover veggies, chop the beets. Measure out some cider vinegar and garlic powder, toss with the veggies. Put everything in a greased heavy frying pan (cast iron would be great,) add a few tablespoons of water, cover and cook on a very low heat. Stir occasionally to mix every, and when it's heated through and starting to have a hash like odor, it's done.
(there are probably good red flannel hash recipes on the net, if you need more precise instructions)
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