Name: Jewish-Style Corned Beef
Yield: Makes sufficient for approx. 14 sandwiches
Cuisine: American
Ingredients: 6 pints (3.5 litres) water; 1 lb (450 g) sea salt; 3 oz (15 g) brown sugar; 4 bay leaves; 2 onions, peeled and quartered; 2 sticks of celery; ½ oz (15 g) saltpetre (available at chemists) – optional; 7 cloves of garlic, peeled; 2 heaped tablespoons (3–4 X 15 ml spoon) pickling spices; 4½-5 lb (2–2.25 kg) piece of brisket of beef

Preparation info

Makes sufficient for approx.
14
sandwiches

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

New York City delicatessens are noted for their Jewish-style corned beef sandwiches and it is one of the first things I have when I go back there. The corned beef is sliced while hot and served between rye bread with mustard and dill pickles on the side. I was delighted to find that I could produce the same thing so easily at home. The brisket needs to stay in the brine for 12 days, and so you have to plan ahead, but it is well worth the wait. Serve it in sandwiches at a large lunch gatheri