Corned Beef Recipe - Cooking Index
Corned Beef Recipe - Cooking Index
Some people think cold corned beef is even better than hot, and others think it's best of all in a sandwich, made, of course, with tangy rye bread, hot English-style mustard, and a pickle or some cold sauerkraut on the side.
Cuisine: Jewish| 1 1/2 cups | 355ml | Salt |
| 4 | Water | |
| 1 tablespoon | 15ml | Sugar |
| 2 tablespoons | 30ml | Pickling spice |
| 1/2 oz | 14g | Saltpeter |
| 8 | Bay leaves | |
| 5 lbs | 2270g / 80oz | First cut brisket of beef |
| 8 | Garlic cloves | |
| 2 | Onions | |
| 2 | Celery stalks |
Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes. Cool. Place the beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.
To cook: Rinse the meat, add the onions and celery, cover with water. Bring to boil and cook on low heat for 3 hours or until tender. Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the entire 5 pounds, it will serve 12 to 14.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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