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Humpday dinner sorted – you’re welcome

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Even the seemingly simplest dishes depend on the ingredients: another dish from my mother’s table.

Place pickled brisket or corned beef in a large pot for boiling with a couple of onions, bay leaf, 3 cloves of garlic, (a little apple juice or beer if desired), a chicken stock cube. Simmer according to directions on packet or for 1 ½ hours.

Take out meat and reserve.

Add large carrot pieces, along with parsnips and/or turnips, potatoes and small onions, and cook for 30 minutes. Add chunks of cabbage, cooking only a little. Put meat back before serving to get it all hot again.

Serve with mustard and pickles.

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alison-ht@pixelbaste.com

Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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