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

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

On Tonight

Jewish Style Corned Beef

Add to a steamer pot:

Add to a steamer pot:

Similar Topics:

Related Pages