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Associate.com - Share Your Recipe!

Recipe Name: Jewish Style Corned Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
12 Pound(s) Whole brisket
4 Quart(s) Water
2 Cup(s) Kosher salt
1 Teaspoon(s) Saltpeter
5 Bay leaves
7 Cloves garlic, smashed
1/4 Teaspoon(s) Ground cloves
2 Teaspoon(s) Whole Peppercorns
1 Teaspoon(s) Allspice berries }
1 Teaspoon(s) Mustard seeds
1 Cup(s) White vinegar
1/2 Cup(s) White sugar
1/4 Teaspoon(s) Cloves
2 Teaspoon(s) Peppercorns
1 Teaspoon(s) Allspice berries
3 Cloves garlic
1/4 Cup(s) Salt
Directions:
Recipes from David Rosengarten's Taste for the week of 3/10/97Place all
ingredients except garlic, brisket and "steamer pot"ingredients in a
large pan and bring to a boil and cool. Place garlicand brisket in
non-reactive pot and cover with brining liquid, cov erwith 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. Addenough water to the
steamer pot to reach just below the bottom of thesteamer. Place meat in
steamer.Steam for 3 hours, until tender.Suggested Wine: 1988 Erdener
Treppchen Riesling Kabinett, ElisabethRecipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #519 by"Master Harper Gaellon"
<gaellon@inch.com> on Mar 15, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10871
Calories From Fat: 7346
Total Fat: 813g
Cholesterol: 2939.3mg
Sodium: 129318.6mg
Potassium: 16641.3mg
Carbohydrates: 32.4g
Fiber: 3.3g
Sugar: <1g
Protein: 801.7g


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