PICKLED MEAT—HOME-MADE CORNED BEEF
This classic recipe for homemade corned beef offers a taste of traditional Jewish cooking, perfect for a hearty and flavorful meal. The brisket is slow-pickled in a brine of water, salt, and spices, resulting in tender, savory meat. Enjoy this comforting dish served hot or cold, sliced thin, and paired with your favorite sides.
Ingredients
- 4 quarts Water
- to taste Salt (Quantity estimated (not specified in original recipe))
- 4 pounds Brisket of beef
- to taste Black peppercorns (Quantity estimated (not specified in original recipe))
- to taste Ground black pepper (Quantity estimated (not specified in original recipe))
- 1 clove Garlic clove
- 1 tablespoon Sugar
- 1 leaf Bay leaf
- 1 teaspoon Saltpeter (Potassium Nitrate) (Use with caution. Saltpeter is a curing agent. Consider using modern curing salt (pink salt) as a safer alternative if available.)
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Instructions
- 1In a large pot, combine the water and salt. Bring to a boil, stirring until the salt dissolves. Let the salted water cool completely.
- 2Season the brisket of beef with whole and ground peppers, pierce the garlic clove in several places and insert into the beef, add sugar, bay leaf, and saltpeter.
- 3Place the seasoned meat in a deep stone pot. Pour the cooled, boiled water over the meat, ensuring it is fully submerged. Store in a cool place for ten days or two weeks.
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