| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 4 |
lb |
Beef brisket *; (up to 6) |
| 4 |
c |
Water |
| 3 |
c |
Cider vinegar |
| 2 |
|
Tabelspoons coarse kosher salt |
| 1 |
c |
Dark brown sugar |
| 3 |
tb |
Mixed pickling spices |
| 1 |
tb |
Peppercorns; cracked. |
| 3 |
|
Bay leaves; up to 4 |
| 1 |
lg |
And 1 medium onion cut into wedges 2 tablespoons crushed red pepper. |
INSTRUCTIONS
BRINE
* 4 to 6 pound beef brisket (I have also used rump roast) This also
works with beef tongue, but you first have to boil the tongue about 4
hours then peel it - then proceed as below.
Use a non-reactive cooking pot, Stainless steel or enameled ware,
glass (Visions). DO NOT USE ALUMINUM!!
Stab beef all over with an ice pick (to allow brine to penetrate meat)
Bring water and vinegar to a simmer. Add the salt, sugar and spices,
stir till dissolved. Add the onion and pepper and bring to a boil.
Place the meat in the liquid, bring back up to a boil, remove from
heat.
Allow to cool, cover and place in refrigerator. Allow to stand for 5
to 7 days, turning meat twice a day. Make sure liquid completely
covers meat - You can weight it down using a heavy plate and a brick
triple wrapped in plastic wrap.
At the end of the 5 or 7 days, drain the meat in a collander, press to
remove as much brine as possible. Pat dry with paper towels. If you
want to treat with a spicy rub, now is the time to apply it. Wrap
tightly in plastic wrap and refrigerate overnight. Then cook as you
wish.
Posted to CHILE-HEADS DIGEST by Andie Paysinger
<asenji@earthlink.net> on Jul 02, 1999, converted by MM_Buster v2.0l.
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