HOLIDAY BRICK CORNED BEEF This is an old traditional Jewish holiday main course, that never disappoints.. enjoy!
Prepare your brisket in a large, nonmetal container, by weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. Refrigerate for 10 days to 2 weeks. Turn the meat every 2 days.
- 4-5 lb. brisket of beef
- 1/4 cup kosher salt , large grained
- 1 tsp. freshly ground pepper
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 2 lg. bay leaves, crumbled
- 1 Tbls. brown sugar
- 1/8 tsp. nutmeg, fresh ground if possible
- 1/8 tsp. paprika
- 3 lg. cloves garlic, minced
- 1 Tbls. saltpeter* (optional)
- 1/2 cup warm water
1) Trim, wash and remove most of the fat from the brisket.
2) Mix together all the spices and the garlic and rub well into the brisket.
3) Dissolve the salt peter in the warm water and pour over the meat.
4) Unwrap and place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.
5) Cover with cold water 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.
Yield: 8 to 10 Servings
*saltpeter, can be found at your local drug store, careful though, or it could remove some of the Happy, from your Happy Hanukkah.. eyes rolling.. Hahahahaha..