Ingredients :
- 2 fat cloves garlic
- 2 crumbled bay leaves
- 75 gr Demerara (brown) sugar
- 2 level tsp Saltpeter
- 2 tsp mixed pickling spice
- 1 level tsp crushed peppercorn
- 175 gr course salt
- 2 1/2 kg Brisket (not rolled)
Method :
- Put the garlic, pickling spices, and leaves and peppercorns into a mortar and crash coarsely.
- Put into the dish together with the sugar, Saltpeter, and salt. Add the meat and turn the coat with mixture rubbing it well into all the surfaces of the meat.
- Finally add cold water to come just at the top of the meat
- Refrigerate for 14 days
- TO COOK: Take the meat from the liquid and wash well. Pour out the liquid from the dish and put back the meat into a large container. Cover with cold water, bring slowly to the boil. Remove all the scum with a spoon dipped in cold water. Now add the large onion, celery, carrots, cinnamon, mixed spice, salt, a half teaspoon allspice, half teaspoon mustard seed, two bay leaves, a few grinds of black pepper and three cloves of garlic.
- Cover and simmer very gently for 2-3 hours.
- Serve hot then when cool take the remainder, place into a bowl put a plate and a weight on top and let stand for 2 or 3 hours. This will compact the meat and make it super easy to carve for sandwiches in the days ahead - if it lasts that long!
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