Name: Corned Beef
Ingredients: 8 lb Brisket; boneless; 1 c Salt; 1/2 ts Sugar; 2 tb Mixed pickling spices; 1 Garlic; the whole head; 1/4 ts Saltpeter; 1 pn Alum

You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	12	Servings

INGREDIENTS

8	lb	Brisket; boneless
1	c	Salt
1/2	ts	Sugar
2	tb	Mixed pickling spices
1		Garlic; the whole head
1/4	ts	Saltpeter
1	pn	Alum

INSTRUCTIONS

This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN,
Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 1956. Sara says it
comes from a 'hamish' deli; (very homelike) in a poor neighobrhood.
Doubtful it still exists. And my copy of the book is on its way out too!!!
OK here goes...Place brisket in a large stoneware crock and cover
completely with water. Add remaining ingredients, stirring to distribute
them evenly (I   would add more garlic and more peppercorns; never enough
in the mix) Let it stand at room temp for 4 days. place in the fridge for
16 days.   Remove from the crock and place in a large kettle. Cover with
boiling water and boil for 1 1/2 hours. Turn off heat and let stand in
water in which it has cooked for at least 2 hours. Remove meat to another
deep kettle. Place in sink and let cold waater run into the kettle (not
directly ON the meat) for 1 hour. (this seals the meat juices) Remove
brisket from the water and refrigerate unntil ready to use. If you serve
hot; steanm...do NOT boil. Well let me add that she quotes Mr. Greenwald.
"You have to be crazy to go to all this trouble when you can buy at
Greenwald's fancy new delicatessen." Mr. Greenwald is right...you HAVE TO
BE CRAZY; but if you can't get it any other way...this sounds KOSHER to me.
Perhaps one of our great Kosher cooks can come up with a more modern
method, <grin>!!!  Oh yes, the deli moved after WWII to the Highland
section...a fancy, 'shmancy' neighborhood.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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