Mississippi pot roast but with corned beef brisket – Word

I usually make the same corned beef and cabbage for St. Patties day but I wanted to see if a brined corned beef would work. I ditched the packet of spices and soaked the meat in water overnight, changing the water three times. That gets a bit of the salt out. I did the Mississippi pot roast recipe using 1/2 of both the au jus and ranch packets. I used a four pound brisket and nine hours later it’s done. I filtered the liquid in the pot and made a gravy that is the best gravy I’ve ever made. The flavors are off the charts. Salty, savory and wholesome. I had also made some sourdough bread that morning which complemented it well. That gravy, that gravy. I’m going to throw in some cabbage and potatoes next time to take up more of the flavor and hopefully have a new recipe for St Patties day. I know traditional corned beef and cabbage folks may not abide, but I think I will not make this any other way from now on.

by Mr-Mollusk-