water
2 large carrots, cut in thin sticks
1 tsp. salt
4 celery stalks, cut in thin strips
3 lb. beef brisket
2 leeks (white part only)
2 gherkins
1 onion, cut in rings
parsley

Heat 2 quarts 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. 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. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.