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Title: Corned Beef
Categories: Meat
Yield: 12 Servings
| 8 | lb | Brisket; boneless |
| 1 | c | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Mixed pickling spices |
| 1 | Garlic; the whole head | |
| 1/4 | ts | Saltpeter |
| 1 | pn | Alum |
This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN,
Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 1956. Sara says it
comes from a 'hamish' deli; (very homelike) in a poor neighobrhood.
Doubtful it still exists. And my copy of the book is on its way out too!!!
OK here goes...Place brisket in a large stoneware crock and cover
completely with water. Add remaining ingredients, stirring to distribute
them evenly (I would add more garlic and more peppercorns; never enough
in the mix) Let it stand at room temp for 4 days. place in the fridge for
16 days. Remove from the crock and place in a large kettle. Cover with
boiling water and boil for 1 1/2 hours. Turn off heat and let stand in
water in which it has cooked for at least 2 hours. Remove meat to another
deep kettle. Place in sink and let cold waater run into the kettle (not
directly ON the meat) for 1 hour. (this seals the meat juices) Remove
brisket from the water and refrigerate unntil ready to use. If you serve
hot; steanm...do NOT boil. Well let me add that she quotes Mr. Greenwald.
"You have to be crazy to go to all this trouble when you can buy at
Greenwald's fancy new delicatessen." Mr. Greenwald is right...you HAVE TO
BE CRAZY; but if you can't get it any other way...this sounds KOSHER to me.
Perhaps one of our great Kosher cooks can come up with a more modern
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