Jewish Style Corned Beef

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2 ts Whole peppercorns
1/2 c Sugar
1 ts Allspice berries
4 qt Water
5 Bay Leaves
1 ts Mustard seeds
1/4 ts Cloves
12 lb Whole brisket
2 ts Peppercorns
1 c White vinegar
1/4 c Salt
2 c Kosher salt
1 ts Saltpeter
7 Cloves garlic, smashed
1 ts Allspice berries }
1 ts Mustard seeds
3 Garlic
1/4 ts Ground cloves

Original recipe makes 1 Servings



Recipes from David Rosengartens _Taste_ for the week of 3/10/97 Place all ingredients except garlic, brisket and "steamer pot" ingredients in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cov er with a plate and weight for 3 weeks, turning after 1 1/2 weeks. Add spices to steamer pot. 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 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" on Mar 15, 1997

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