Sandra Best from her days of preparing food for the sheep shearing crew in Longreach, Queensland, Australia
5 lb rolled rump roast
4 1/2 quarts of water
2 lbs coarse salt
Heat water to dissolve salt then let cool completely. Stab thawed roast about 60 times with a long-tined meat fork. Pour salt water into a #2 ceramic crock and submerge roast into it. Weight down the roast with a brick or whatever. Place crock in a cool place and cover with kitchen towel. Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).
Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch. Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch. While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4-cup vinegar. Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).
Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot. Or let cool and slice off for sandwiches to take to work.
Lots of home grown green beans in the freezer. Jessica picked up some onions from the store. Had some canned mushroom soup on hand. Never had made fried onions for classic green bean casserole before, but this works great! I added some tips which will improve my next batch. Made a big batch to go along with an 8# corned beef roast cooking along, smashed potatoes, and blackberry cobbler. My mother-in-law has a wonderful patch of thorny blackberries.
2-3 cups flour (I used freshly ground white wheat berries)
Oil for frying
Salt or other seasonings as desired
Place part of the onion slices in the milk, then let soak for 5 minutes whilst oil is heating in a fryer or skillet. Take some of the onions out of the milk and dredge through 1 cup of the flour. Use a fork if you like to turn the onion slices to coat well. Fry in batches in the oil, stirring to lightly browned. Drain on paper towels, season to taste.
When the flour you are using starts to form clumps, start with new flour. Trying to use it with clumps results in poor coverage on the onions. I don’t know why – it just does or at least that is my experience.
I use these for making green bean casserole or whatever recipe you have calling for French fried onions.