Jewish Style Corned Beef Recipe

  Jewish Beef

One - 12# Beef Whole Beef Brisket
4 QTS Water
2 cups Kosker Salt
1 t saltpeter (for the coloring of the beef)
5 bay leaves
7 cloves smashed garlic
1/4 t ground cloves
2 t whole peppercornes
1 t mustard seeds
1 cup white vinegar
1/2 cup white sugar

1/4 t clives
2 t peppercorns
1 t allspice berries
1 t mustard seeds
3 cloves whole garlic
1/4 cup salt

Place all ingredients EXCEPT garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-ractive pot andcover with brining liquid, cover with a plate and/or foil and weight the top down for a total of 3 weeks, turn after 10 days.This should be placed in a cool place during this time period. The refrigerator will work, but the climate of a wine cellar (if you have one, I don't) I use a dark cool room in the basement. It works just fine.After the 3 weeks remove meat fron the brine and rinse and rinse again, and again. Add enough water to the steamer pot to reach just below the bottom of the steamer rack, ADD the seasonings. Place meat in steamer. Steam covered, gently for 3 hours, or until tender. Enjoy

Jewish Style Corned Beef

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