| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef, Essence of, Jewish/kosh |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef brisket |
| 4 |
qt |
Water |
| 2 |
c |
Coarse salt |
| 2 |
c |
Brown sugar |
| 1 |
tb |
Juniper berries |
| 2 |
ts |
Allspice berries |
| 2 |
|
Bay leaves |
| 6 |
|
Garlic cloves; peeled |
INSTRUCTIONS
Using fork, pierce the meat all over. In a mixing bowl, whisk the remaining
ingredients together until the sugar dissolves. Pour the brine over the
meat, cover, and refrigerate for 10 days. Remove the meat and rinse
thoroughly. Place the meat in a stock pot and cover with water. Bring the
liquid up to a boil and reduce the heat. Simmer for 1 hour. Pour off the
water, cover with cold water and repeat cooking process until the beef is
very tender. Remove from water. Cool the meat and slice paper thin. To make
a reuben: On both slices of rye sourdough bread, spread Russian dressing.
Layer the meat, cheese and sauerkraut between the bread. Spread butter on
both sides of bread and place on a hot grill. Grill for 2 minutes on each
side. Remove from the heat and slice.
Yield: 4 pounds of corned beef
Per serving: 8218 Calories; 603g Fat (67% calories from fat); 386g Protein;
293g Carbohydrate; 1657mg Cholesterol; 182166mg Sodium
Recipe by: ESSENCE OF EMERIL EE2357
Posted to MC-Recipe Digest V1 #867 by shade <liveoak@polaris.net> on Oct
26, 1997
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