<http://schema.org/recipeInstructions>
" In 8-quart Dutch oven, place brisket, clove-studded onion, and water and heat to boiling over high heat. With slotted spoon, skim and discard foam from surface. Reduce heat; cover and simmer until brisket is tender, 2 hours 30 minutes to 3 hours. Add potatoes, carrots, and rutabaga to Dutch oven; heat to boiling over high heat. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. With slotted spoon, transfer brisket and vegetables to deep large platter; keep warm. Heat liquid remaining in Dutch oven to boiling over high heat. Add cabbage; heat to boiling. Cover and boil until cabbage is tender, about 5 minutes. Slice brisket very thinly across the grain. Transfer sliced meat to platter with vegetables. Place cabbage wedges on platter, sprinkle parsley on vegetables, and serve mustard and horseradish alongside. Makes 8 main-dish servings. Nutritional information is based on one serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29402/new-england-boiled-dinner/>