Wrap the spice mix in a coffee filter or cheesecloth and tie with string. This is to keep the bits from getting on the meat. Removing them later is a nuisance we can avoid.

Add the water, salt, sugar, and spice mix to a 6 qt pan. Bring to a boil and stir until the sugar and salt are dissolved. Remove from the heat and add the ice to cool. When the ice has melted, place the brine in the fridge to reach fridge cold.

Place the trimmed brisket into a large zip-top bag or a container with a lid that seals and cover fill the bag or container with brine to nearly full. Allow as much air out of the bag as possible, seal and place in a second bag. Snap the top on the container if you are using it.

Place the bag or container on a pan and store in the cooler for 5 days. Turn the bag over, bottom to top, each day. Turn the brisket in the snap top container daily.

After 5 days remove the meat from the brine.

Place the beef-no need to rinse since the spices are not on the meat-into a pot large enough to hold it and cover with water. Bring the pot to a boil. As it starts to boil you’ll see some foam floating on the surface. Use a large spoon or ladle and remove and discard that. When the water has reached a full boil, reduce the heat to medium-low heat and check that the majority of the foam has been removed. Add the new packet of pickling spices.

Simmer until the beef is fork-tender. Start checking after about three hours.

If you are using a crockpot there are two options. Add the meat and water and spice packet all at once, set to high and cook till done. Don’t worry about the foam.

Or after the meat has been brought to a boil and foam removed, add that to the crockpot, set to high and cook till done.

When the beef is nearly finished cooking, add the potatoes, whole if they are small, cut if large, cabbage wedges and carrots, if you want carrots. Remove the beef when it is fork-tender and let rest on a sheet pan for 10 minutes. Slice the beef against the grain not more than ¼ inch thick, serve with the veggies and a splash of the poaching liquid.

*Pink salt, also called saltpeter or Prague Powder 1, is used in curing and poached sausages to help control pathogens and also to keep the meat pink. For corned beef, which usually is consumed very shortly after making it is not a critical addition since the brine and the heat will effectively manage the pathogen issue. What remains, then, is appearances. Prague powder is available at specialty shops or here from Amazon, but for corned beef, I don’t find it necessary. For this garlic sausage, I do find it necessary.

Heat the oven to 425° F. Place a clean 10” cast iron pan in the oven. If you have not a cast iron pan use a sheet pan. The sheet pan can remain out until the bread is placed on it.

Sift the dry ingredients into a bowl large enough to hold the final dough.

Make a well in the center of the flour mix and pour in the buttermilk.

You can use your hands to mix the bread together or the back end of a wooden spoon. I’m not opposed to doughy hands when necessary but will avoid them when it possible. Here, it is possible.

When the flour has absorbed the buttermilk and it’s too hard to stir with the wooden spoon, scrape the edges of the bowl with a rubber bowl scraper, reaching to the bottom of the bowl and effectively kneading the dough in the bowl a dozen times or so.

Remove the cast iron pan from the oven and place the bread in the center of the hot pan. Or, place the bread on a baking paper or Silpat lined baking tray. Press the dough flat to make a thick disk.

Carefully slice rather pronounced + across the top.

Bake for 30 minutes or until the thump test sounds hollow or the bread reaches 180° F internal. Remove the bread and allow it to rest 5 minutes before eating.

Modern soda bread presentations may include egg or milk washing the surface of the bread and sprinkling it with demerara or sanding sugar before baking.

*Classically a soft wheat flour such as cake flour would be used for soda bread. All-purpose is close to that and is most likely the flour nearly everyone has.

A cast-iron skillet is best for the good heat holding ability and a good crust.

Melt the fat or butter in the skillet on medium heat. Add the onions and let them start to brown. When you start to smell the onions, add the potatoes and beef. Mix everything together well and let the hash start to form a crust. Keep the pan on medium heat.

Jostle the pan to loosen the hash from the pan. You may need to encourage it to release with a metal spatula and some more butter. As it cooks it should develop a crust and this will help it remain free from sticking.

As the hash forms a crust and releases, season the top with salt and pepper. When a good crust has formed, slice the spatula under the hash and flip it over. This is a bit trickier than it seems but if parts don’t play nicely, turn those over as well.

Jostle the pan again to make sure nothing is sticking or starting to burn.

When the has the beginnings of a crust on the new bottom, add a few pats of butter to ensure it stays released.

When hot in the middle, portion on plates and serve with eggs or more hash.