Jewish Style Corned Beef

Level:
Easy
Ingredients
  • 1 -12 pound whole brisket
  • 4 quarts water
  • 2 cups Kosher salt
  • 1 teaspoon saltpeter
  • 5 bay leaves
  • 7 cloves garlic, smashed
  • 1/4 teaspoon ground cloves
  • 2 teaspoons 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 teaspoons peppercorns
  • 1 teaspoon allspice berries
  • 1 teaspoon mustard seeds
  • 3 cloves garlic
  • 1/4 cup salt
Directions
  • Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.

Add to a 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 Christoffel - Berres


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