Rod's East Coast feast

By Rodney Bowers
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  • 2268 grams (5 lb) beef brisket
  • 1 cup kosher salt
  • 3/4 cup brown sugar
  • 2 tablespoons pink curing salt
  • 4 sprigs thyme
  • 4-5 bay leaves
  • 1 tablespoon savory
  • 1 tablespoon mustard seeds
  • 1 tablespoon juniper berries (optional)
  • 2 tablespoons peppercorns
  • Lemon rind from 1 lemon
  • 1 bulb garlic, smashed
  • 2 liters water


  • 907 grams (2 lb) corned beef brisket
  • 2 cups yellow split peas or lentils
  • 5-6 yellow potatoes, peeled & cubed
  • Small head green cabbage, cut into wedges
  • 1 large wax turnip, peeled & cubed
  • 4-6 carrots, peeled & trimmed
  • Water, to cover
  • 3 tablespoons butter
  • Salt, to taste
  • Pepper, to taste



  1. Place everything but the meat in a pot that fits and bring to a boil.  Simmer for 30 min and cool with ice or in a fridge.
  2. As soon as the brine is cool, place the brisket in a large re-sealable bag and add the brine.
  3. Seal and place in a bowl on a tray in the fridge for at least 24 hours (up to ten days).  The beef needs to stay submerged in the brine for best results.  Tip: If you’re brining for a shorter period, cut the beef into smaller pieces to maximize salt absorption.
  4. When the meat is done, remove from the brine and rinse under cold water. It’s ready to be cooked.


  1. Leave brisket to brine overnight in fridge. 
  2. Soak your peas overnight in cold water.
  3. When you’re ready to boil up, rinse your peas and put them in a pudding bag and shut tight
  4. Add brined beef and the peas to a good pot. Turn on medium heat and simmer for an hour.
  5. Cut your vegetables; cabbage into eight wedges leaving a little of the core on. Peel and cube the turnip and potato then wash and trim the carrots and cabbage. 
  6. Add your potatoes to the pot, then everything else. 
  7. Cook your vegetables until tender. 
  8. Remove your split peas and mash with butter and season with lots of pepper.
  9. Platter up all the vegetables and meat and garnish with fresh herbs. Pour broth overtop.

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