| How To Cook: |
|
|
|
NOTE:
|
|
This old traditional recipe is a comparatively simple one, but the beef does require almost 2 weeks of marinating.
|
|
TO COOK:
|
1. With your fingertips, firmly press the brown sugar into the brisket. When the meat is well coated on all sides, place it in a 5- to 6-quart casserole or baking dish. Cover and refrigerate undisturbed for 2 days.
|
2. With a mortar and pestle, crush the juniper berries, allspice, peppercorns and salt together, or wrap them in a towel and crush with a rolling pin. Once a day for 9 days, press about 1 tablespoon of the spice mixture into the surface of the meat, cover and return it to the refrigerator.
|
3. On the 12th day, preheat the oven to 275°. Rinse the beef under cold running water to remove any spices adhering to it, and pour off all the accumulated liquid in the casserole. Return the beef to the casserole and add the ¾ cup of water.
|
4. Cover and bake undisturbed in the middle of the oven for 3½ hours or until the meat is tender and shows no resistance when pierced with a fork. Then cool the meat to room temperature and wrap it in foil.
|
5. Place a flat plate or board on top of it, and weight it with a heavy pan or casserole weighing at least 3 or 4 pounds. Refrigerate the weighted meat overnight or for at least 12 hours.
|
6. To serve, carve the beef into the thinnest possible slices and accompany it with freshly baked bread and butter.
|
7. Tightly wrapped in foil and refrigerated, spiced beef will keep for as long as 4 weeks. When the beef is fully chilled, the weight may be removed.
|
Translate this recipe: