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| Jewish Style Corned Beef Recipe |
Category: Beef
Rating:
N/A
Servings: 1
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Ingredients
12 lb whole brisket
4 quart water
2 cup kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoon whole peppercorns
1 teaspoon allspice berries }
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar
----ADD TO A STEAMER POT----
1/4 teaspoon cloves
2 teaspoon peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
3 cloves garlic
1/4 cup salt
Cooking Directions:
Recipes from David Rosengarten's _Taste_ for the week of 3/10/97
Place all ingredients except garlic, brisket and "steamer pot" ingredients in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cov er with a plate and weight for 3 weeks, turning after 1 1/2 weeks.
Add spices to steamer pot. Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer.
Steam for 3 hours, until tender.
Suggested Wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" on Mar 15, 1997
beef,taste
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