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Salt-Cured Beef Brisket
鹹牛肉
Preparation info
- Difficulty
Easy
Appears in
By Irene Kuo
Published 1977
Similar in taste and texture to corned beef, this is a delicious home-cured meat without chemical preservatives. It keeps well refrigerated. Slice only the amount you need for each serving as a main dish, an appetizer, or for sandwiches.
Ingredients
1 teaspoon 4½ tablespoons 3 po
Method
Measure the peppercorns and salt into a dry skillet set over low heat. Let them roast, stirring or shaking the pan occasionally, until the salt turns slightly brown and the peppercorns are faintly smoky and aromatic. Pour the mixture into a dish to cool.
Place the beef on a large piece of aluminum foil or in a deep bowl. Rub it well on all sides with the pepper-salt mixture. Wrap the me