Recipe

It's Funny Friday

by Prudence

My "kitchen-aide"

Hi Everybear, sure hope you are having a wonderful week.  It's almost St. Patrick's Day and I would like to share Mom's recipe with you.  I think the original tradition was to make corned beef & cabbage, but we tweaked it a little (we are good at doing that, ha ha).  It's really a boiled New England dinner, but as I said, it's tweaked.  Don't you just love that word?  Tweak.  Tweaked.  To be tweaked.

"Prudence...sweetheart I think they have had enough of that...."

"Okay, Mom."

Here goes:
8 cups water
1 cup salt
1/4 cup sugar
1 bay leaf
6 peppercorns
1 garlic clove, minced
1 tablespoon whole mixed pickling spices
5 - 6 pound beef brisket (I use lean rump roast)
 Serves 6 - more or less
Mix all ingredients except meat in a crock or stock pot.  Add meat, cover with a plate and put a heavy weight on top of plate (to make sure roast is submerged).  Let meat soak in brine in refrigerator for 36 hours.
Rinse roast, put into a fresh pot of water and boil till almost done.  10 minutes before roast is done place wedges of green cabbage in pot, steam till tender.  (Now, for the New England version, I add potato wedges and carrots (cut into chunks, and the cabbage.)
Save the water from the roast/veggies water and use as stock for homemade split pea soup, I dilute it by 50% and freeze for a later time.

Heaps of Hugs
Prudence ♥