I think you can boil it. That seems to be your cooking method of choice anyhow. :grin:
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mmmm cabbage. :grin: I'm getting into this now. I'l pick it up tonight. The brisket that is. It should be on sale.
Yeah, I'm drooling remembering it. We would have it with plenty of black pepper which I normally am take-it-or-leave-it on. It's great in this dish though.
http://img.foodnetwork.com/FOOD/2007...cabbage_lg.jpg
http://www.foodnetwork.com/recipes/a...ipe/index.html
I'll follow his recipe. Looks pretty simple.
10 days in the brine...that's a while.
The only brisket's that I've had any luck with come from the butcher shop. Those packers you get from places like wally world are hit and miss, no matter how good you think you are at spotting good meat. I'd rather spend 15 or 20 bucks more and get butcher grade than waste 30 on one that may or may not be tender no matter what you do to it.