| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
To 10 |
INGREDIENTS
| 6 |
lb |
Brisket of Beef |
| 3 |
|
Bay Leaves |
| 1 |
ts |
Whole Cloves |
| 1/4 |
ts |
Mace |
| 1 |
ts |
Peppercorns |
| 1 |
|
Clove Garlic |
| 1 |
ts |
Whole Allspice |
| 2 |
tb |
Brown Sugar; firmly packed |
| 2 |
ts |
Saltpeter; (Optional) |
| 1/3 |
c |
Coarse Rock Salt |
| 1 |
|
Stalk Celery; coarse chopped |
| 1 |
md |
Onion; quartered |
| 2 |
md |
Carrots; sliced |
| 3 |
|
Whole Cloves |
| 1 |
ts |
Ground Cloves |
| 1 |
ts |
Ground Allspice |
| 1/2 |
pt |
Stout |
INSTRUCTIONS
SPICING
COOKING
Blend the spicing ingredients together in a small bowl, making sure to
break up the bay leaves and garlic. Stand the beef brisket in a large dish,
and rub the spice mixture all over the meat.
Wrap the beef, and refrigerate for one week. Turn the brisket each day,
rubbing the spice mixture at the bottom of the brisket back up to the top.
At the end of the week, rinse the beef brisket with water and tie it for
roasting.
Place the celery, onion, and carrots on the bottom of a pot large enough to
accommodate the brisket. Add the whole cloves, ground cloves, and allspice
to the vegetables.
To cook the brisket, place the beef on top of the bed of vegetables and add
enough water to the pot to cover the brisket. Bring the kettle to the boil,
then reduce the heat and simmer for 4 to 5 hours, or until the brisket is
cooked through and tender. Add the half pint of stout to the kettle during
the last hour of cooking.
Place the brisket on a meat platter and carve to serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 6, 1999, converted by MM_Buster v2.0l.
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