Ingredients
8 lb brisket, boneless
1 cup salt
1/2 tsp sugar
2 tbsp mixed pickling spices
1 garlic, the whole head
1/4 tsp saltpeter
1 pinch alum
Directions
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 method,
the Highland section...a fancy, 'shmancy' neighborhood.
Servings: 12 servings
Corned Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written recipes as a concept can be observed back into distant history, at least as far into history as ancient Egypt, and possibly even further. Having said that, mostly, these ancient records were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to academics is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and afters, something we still use today. This early Roman chef informs us how the Roman chefs used a wide range of aromatic flavours, including a few you will know such as thyme, rue and asafoetida. Later, we have a couple of books published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like rosemary and coriander. These new foods and spices led to a surge in manuscripts on cooking, most of which are now in private libraries. For the centuries that followed, the rich families of Europe strove to serve the most extravagent banquests, and as a result the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 20th century, cooking publications are starting to become popular as a result of increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Corned Beef recipe.
