2 large carrots, cut in thin sticks
1 teaspoon salt
4 celery stalks, cut in thin strips
3 pound beef brisket
2 leeks, white part only
1 onion, cut in rings
1. Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.
2. Cut beef into 1/2 inch slices. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
3. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.