Jewish style corned beef

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Recipe by: gerion

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 12 pound whole brisket
4 qt Water
2 c Kosher salt
1 ts Saltpeter
5 Bay leaves
7 Cloves garlic, smashed
1/4 ts Ground cloves
2 ts Whole peppercorns
1 ts Allspice berries
1 ts Mustard seeds
1 c White vinegar
1/2 c White sugar

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:
1/4 teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice
berries 1 teaspoon mustard seeds 3 cloves garlic
1/4 cup salt

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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