Brisket of Beef

Ingredients

• six pounds of common salt
• a quarter of a pound of salt-petre
• half a pound of moist sugar
• two bruised bay-leaves
• half a teaspoon ful of thyme
• same quantity of winter-savory
• same quantity of sweet marjoram
• three blades of mace
• twelve cloves
• Take a brisket of beef
• place it in a pan with plenty of cold water
• the same quantity of vegetables

Method

1. 1

   Mix the brine ingredients and rub the brisket for 3-4 minutes daily for 5 days.

2. 2

   Turn it over daily.

3. 3

   For hot eating, salt for 10 days; for cold, 15 days.

4. 4

   Boil the brisket in cold water with vegetables for 4-5 hours.

5. 5

   Drain and dress with vegetables if hot, or press in a cool place for 12 hours if cold.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 101. The excerpt below is the record exactly as published.

six pounds of common salt, a quarter of a pound of salt- petre, half a pound of moist sugar, two bruised bay-leaves, half a teaspoon ful of thyme, and same quantity of winter- savory and sweet marjoram, also three blades of mace and twelve cloves. Take a brisket of beef well covered with fat, bone it ; use the bones for the stock. Rub the brisket well with the mixture for three or four minutes each day for five days in succession, taking care, in laying it on the brine in a cool place, that it should rest on tho opposite side each day; then simply turn it over once a day for the succeeding five days, making altogether ten days for salting the piece of brisket — if to be eaten hot ; but if intended to be pressed and eaten cold (which i.s the usual manner), it should remain in the mixture at least five days longer, in order that the flavour of the herbs and spices should be sufficiently absorbed. This mode of salting is equally applicable to eveiy other kind of meat The brisket of beef being thus ready for cooking, place it in a pan with plenty of cold water and the same quantity of vegetables

Cook this with the app: pantry check, scaling, and the assistant.