Pickled Brisket, Anglo-Jewish Style

Name: Pickled Brisket, Anglo-Jewish Style
Cuisine: Israeli
Ingredients: 2 fat garlic cloves, peeled; 1 tablespoon mixed pickling spice; 1 teaspoon crushed black peppercorns; 75 g (3 oz) Demerara or light or dark brown sugar; 75 g (3 oz) Demerara or light or dark brown sugar; 75 g (3 oz) Demerara or light or dark brown sugar; 175 g (6 oz) sea salt; 2 teaspoons saltpetre; 2.3-2.7 kg (5-6 lb) corner of brisket, not rolled; 1 large onion, peeled and halved; 2 bay leaves

Preparation info

Makes
8-10
servings as a cold cut, with extra for sandwiches

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is my once-a-year treat for my family. It’s become almost a ritual in our house—and yes, it is a chore, particularly if you are mixing your own pickling solution. But the pleasure to be found in every mouthful makes it all worthwhile. The Saltpetre gives the meat its rich red colour and also helps to preserve it.

Ingredients

2 fat garlic cloves, peeled
1 tablespoon mixed pickling spice
2 bay leaves, crumbl

Method

I find it convenient to pickle and cook the meat in the same dish—a cast-iron, enamelled casserole. Otherwise an earthenware dish can be used for pickling (don’t use metal, which might react with the saline solution). Put the garlic, pickling spice, bay leaves and peppercorns into a mortar or strong small bowl and crush coarsely with a pestle or the end of a rolling pin. Add the crushed