| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Brisket of beef |
| 1/4 |
pt |
Pickling vinegar or vinegar+pickling spice |
| 1/4 |
pt |
Proper beef stock |
|
|
Crushed garlic |
| 1 |
|
Chopped onion |
| 2 |
|
Bayleaves |
|
|
Salt |
|
|
Pepper |
|
|
Brown sugar |
|
|
Oil or rendered chicken fat (schmaltz). |
INSTRUCTIONS
If rolled, open out the beef. Place in a glass dish, and add bayleaves,
onion, garlic, salt, pepper a pinch of sugar and the pickling mixture.
Cover and put in the 'fridge for 3 days. Now and then, turn the meat and
pour the liquid back over.
Drain the meat and dry. Strain the liquid and make back to 1/4 pint. Add
the stock to this liquid. Seal the meat in hot oil or fat. Put into a
covered dish, add liquid.
Cook for about 4 hours in a low oven (Mk 3).
Remove the meat, slice and serve. Thicken the liquor and pour over. Latkes
are the best thing to go with this!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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