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LOCATION: Recipes >> Preserving Meats >> Corned Beef 05

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JEWISH STYLE CORNED BEEF

1-12 pound whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup 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.

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