Jewish Style Corned Beef
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Jewish Style Corned Beef
  Jewish    Beef  
Last updated 6/12/2012 12:59:40 AM. Recipe ID 22673. Report a problem with this recipe.
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      Title: Jewish style corned beef
 Categories: Taste
      Yield: 4 Servings
 
      1    12 pound 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
 
  Place all ingredients except garlic and brisket in a large pan and
  bring to a boil and cool. Place garlic and brisket in non-reactive
  pot and cover with brining liquid, cover with a plate and weight for
  3 weeks, turning after 1 1/2 weeks.
  
  Add to a steamer pot:
      1/4    teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice
  berries 1 teaspoon mustard seeds 3 cloves garlic
      1/4    cup salt
  
  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
  Christoffel - Berres
  
  TASTE SHOW#TS4838
 




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Recipe ID 22673 (Apr 03, 2005)

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