I probably say this every year, but I didn’t really know about New Year’s Day traditions until I was grown and out of the house. All of that to say, my family didn’t have the same traditions as most southerners experience.
In the South, we eat black-eyed peas, greens, cornbread and brisket on New Year’s Day, so today is the perfect day to shop the sale items in preparation of the new year.
Peas represent coins, for prosperity in 2017. Greens also symbolize money; cook them up with pork (ham or bacon) to represent that pigs root forward (meaning that you’ll get ahead in the new year). In days gone by, our ancestors killed a fatted calf for a show of prosperity, thus the brisket.
New Year’s Day Brisket
2 Tbs chili powder
2 Tbs salt
2 Tbs Worcestershire powder
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs ground black pepper
1 Tbs sugar
1 Tbs Lawry’s Seasoned Salt
2 tsp dry mustard
1 bay leaf, crushed
4 lbs beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350° F.
Combine chili powder, salt, garlic powder and onion powder, Worcestershire powder, Lawry’s Seasoned Salt, black pepper, sugar, dry mustard and bay leaf. Rub brisket with a small amount of extra virgin olive oil, and then massage spice rub into the meat. Place in a roasting pan; roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300° F. Cover pan tightly with heavy-duty aluminum foil; continue cooking for 3 hours or until fork-tender.
Trim the fat, and slice meat thinly across the grain.
Serve with black-eyed peas, collard greens and cornbread.
Serves 8 to 10
Nutritional Information: Calories Per Serving: 399, Calories from Fat: 119, Fat: 13 g (5 g Saturated Fat), Cholesterol: 180 mg, Sodium: 2607 mg, Potassium: 897 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 62 g.
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