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Recipe courtesy of David Rosengarten

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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

1 teaspoon allspice berries

Add to a steamer pot:

1 teaspoon mustard seeds
1/4 teaspoon cloves
2 teaspoons peppercorns
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

My Private Notes

Name: Jewish Style Corned Beef
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; 1 teaspoon allspice berries; 1 teaspoon mustard seeds; 1/4 teaspoon cloves; 2 teaspoons peppercorns; 3 cloves garlic; 1/4 cup salt