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Corned Beef - meat
From "Jewish Cooking in America," by Joan Nathan
Note: As printed in the book, the recipe is for corned beef
1 4-pound brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional); can be found in pharmacies
1/2 cup warm water
Wash and remove most of the fat from the brisket. Mix together all
the spices and the garlic and rub well into the brisket.
Dissolve the saltpeter in the warm water and pour over the
meat. Place in a large, non-metal container. Weight the meat down
with a stone or brick and cover it with plastic wrap or aluminum
foil. (You can also place the ingredients in a plastic bag and
weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat
every 2 to 3 days.
3. Place the meat in a large pot of cold water. Bring to a boil and
throw away the water. Repeat 3 times.
4. Cover with cold again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. Cool, slice thin, and
place on a platter. Serve with mustard or horseradish.
Note: You must add enough water for the meat to be covered; enough
for it to need weighing down.
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