| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
Taste, Beef |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
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 |
| 1/4 |
ts |
Cloves |
| 2 |
ts |
Peppercorns |
| 1 |
ts |
Allspice berries |
| 1 |
ts |
Mustard seeds |
| 3 |
|
Cloves garlic |
| 1/4 |
c |
Salt |
INSTRUCTIONS
ADD TO A STEAMER POT
Recipes from David Rosengarten's _Taste_ for the week of 3/10/97
Place all ingredients except garlic, brisket and "steamer pot" ingredients
in a large pan and bring to a boil and cool. Place garlic and brisket in
non-reactive pot and cover with brining liquid, cov er with a plate and
weight for 3 weeks, turning after 1 1/2 weeks.
Add spices to steamer pot. 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
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #519 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
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