13 day Spiced Beef Brisket
Source of Recipe
AuntieEm
Recipe Introduction
We just started a 13 day spiced beef brisket that , yes, does take 13 days to make.
Day 1 - take a 3 to 4 pound beef brisket and rub it with 1/4 to 1/2 cup of brown sugar , pressing in sugar firmly.
Cover with wrap and leave in fridge undisturbed for two days.
Get whole Allspice
whole Juniper Berries
whole peppercorns
Kosher salt
1/4 cup of Juniper Berries, a tablespoon of Allspice (This is NOT the powder, but the kernels) , a tablespoon of whole peppercorns, and 1/4 cup of Kosher salt.
Grind all the above into rough powder
For the next 9 days, sprinkle a tablespoon or so on beef brisket, turning very other day or so. On the 12th day, rinse brisket off under cold water, discard marinated liquid. Put in casserole with 3/4 cup water and cover all.
In slow oven (275 degree) cook for 3 1/2 hrs until meat is tender and shows no resistance when pierced with fork.
Let cool to room temp.
Wrap with foil and flat board or plate on top of it. Put some 4 to 5 pound weight on that ( a can of this or that from the cupboard) and refigerate all for about 12 hrs.
Now the good part, unwrap and cut into thin, thin slices. Heaven with beer and fresh baked bread. Add some good quality mustard or creamy horseradish sauce. Worth the effort. This can keep in fridge for as long as 4 weeks.
A Xmas tradition along with the ham in our house.
On last day, wash brisket off and put in slow oven
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