<<Disclaimer: Verify this information before applying it to your situation.>>

I forgot to tell yall to add enough water to cover the meat and veges in the
pot, keep adding water as it evaporates, let it simmer mostly, bring to a
slight bubbling, the trick is to slow cook the meat to help the muscles
break down, to make the meat more tender.

For those who want to make their own pickling spice, the contents of
McCormick's mix reads: cinnamon, allspice, mustard seed, coriander, bay
leaves, ginger, chillies, cloves, black pepper, mace & cardamom, in that
order, who want to make it up themselves.

When done, be sure to let the meat sit outside the pot and cool for about 15
minutes.  If you cut into it too soon, all the juices will just flow out and
the meat, especially brisket, will be more dry.  Don't forget to cut against
the grain.

Happy St. Pat's Day from an Italian-American!

 


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