Post by rvdg 🌟

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rvdg 🌟 2026-03-16 11:43 🇧🇪

Sounds good but is this really all the seasoning that you add? Surely you want add salt and herbs? Maybe a few bay leaves?

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meanderingchef 🌟 2026-03-16 16:09 🇺🇸

The brisket and the broth are by itself already very salty.

I do often crack a little fresh salt and a little MSG after plating just to make it pop. And some more cracked pepper.

The seasoning that comes along with the brisket is usually enough and most of the flavor comes from the broth, carrots, onions and cabbage. The meat itself is very full of flavor.

You can totally add bay leaves, but you'd have to be very careful to fish them out after. Maybe about 3, I usually tuck them middle front.

This is a cheap no fuss, no stress recipe. :)

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rvdg 🌟 2026-03-16 17:10 🇧🇪

Ok, broth can already be salted. That makes sense.

Now I am fascinated with cultural differences in the ingredients. Irish butter for example isn't a thing here. Apparently that means 82% fat butter instead of 80% fat(American). Where I live, I can only buy the 82% butter. (It is evem illegal to call it butter if it doesn't meet this standard)

Brisket also translates more difficult for me. Internationally, this cut has differen meanings. The literal translation sounds like a cut whose name fel out of use. I opened my book on meat cuts and this section is further divided up in 3 sections.

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meanderingchef 🌟 2026-03-16 18:08 🇺🇸

Okay, yes, definitely a translation issue which I considered but didn't clarify.

A corned beef brisket is different from a plain brisket cut.

Corned beef is marinated/cured in a brine. It is typically packed with a packet of its own seasoning included which is a blend of pickling spices like peppercorns, coriander, allspice, mustard seed, cloves

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rvdg 🌟 2026-03-16 18:25 🇧🇪

Right. This whole thing makes much more sense now, thanks.

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meanderingchef 🌟 2026-03-16 18:45 🇺🇸

No problem! Always happy to discuss and clarify. Thanks for asking.

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meanderingchef 🌟 2026-03-16 17:09 🇺🇸

Also, melted Kerrygold butter on the veggies! Or any Irish butter.

And buttered rye bread on the side, sop up any leftover juice on the plate.

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