Waverly Collared Beef

Ingredients

• a six-pound piece of brisket
• two large carrots
• a stick of horseradish
• half a pint of finely chopped parsley
• cold water
• a heavy weight

Method

1. 1

   Corn brisket in brine for 4-5 days.

2. 2

   Mix carrots, horseradish, and parsley, spread on beef, roll tightly, and bind.

3. 3

   Simmer in water for 4 hours.

4. 4

   Weigh down overnight, slice to serve.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 8. The excerpt below is the record exactly as published.

WAVERLY COLLARED BEEF Corn a six-pound piece of brisket by cov- ering it with brine, sufificiently strong to float an egg, for four or five days. Turn the meat every other day. When ready to cook grate two large carrots, a stick of horseradish, and mix them with half a pint of finely chopped pars- ley. Spread a layer of this on the corned beef, keeping it well to the middle; roll very tightly, fasten with skewers and bind with strong twine. Roll in cheesecloth, place in a kettle, cover with cold water, bring slowly to a boil and simmer at 180° Fahrenheit for four hours. Remove the cheesecloth, put the meat on a tray, place a heavy weight

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