Corned Beef

posted by Mimi Hiller 10-26-98 8:51 PM

From "Jewish Cooking in America," by Joan Nathan
Note: As printed in the book, the recipe is for corned beef or tongue.

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)
1/2 cup warm water
Enough water to cover meat


Wash and remove most of the fat from the brisket. Mix 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.

Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.

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.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line