|Rice (Food in Focus)|
|by Roz Denny|
Traces the history of a grain first cultivated about 5,000 years ago, explaining where and how it is now grown, refined, and mass produced.
Results 1 - 10 of 20 for pickled brisket
Result Page: 1
Cover brisket with water. Add: 2 tbsp. sugar 2 tsp. salt 4 whole cloves 1 garlic clove 2 stalks celery Simmer, covered for 3 hours. Cool before slicing.
Soak corned beef in water to cover 1/2 hour or longer if deeply corned. Place a large sheet of heavy foil on a shallow pan. Remove beef from water ...
Place brisket in Dutch oven; ... beef. Roast uncovered in 325 degree oven until hot and glazed, about 30 minutes. Cut beef across grain into thin slices.
Simmer corned beef with pickling spices and onion for approximately 3 hours. Leave it in the kettle with the broth until you are ready to glaze it. ...
Wipe meat; rub with salt and ginger; put in large bowl or crock. Combine remaining ingredients, except fat; bring to a boil and pour over meat. Cool; ...
Cover brisket with water. Add ... water, soy sauce, paprika, ginger, and brown sugar. Brush mixture on brisket and bake at 350 degrees for 30-45 minutes.
Trim all fat off brisket. Put brisket ... freeze meat at this point. If frozen, thaw meat for 4-5 hours in foil. Bake meat in foil at 375 degrees for 1 hour.
Wash corn beef and put into a large pot. Cover with cold water. Add pickling spice, celery, onion, carrot and bring to a boil. Cover and simmer for 4 ...
Brown beef to seal in juices. Add remaining ingredients. Cover and simmer 3 1/2 hours. Strain juices; use as au jus, if desired. Best served cold.
Wash corn beef and put in large kettle. Cover with boiling water. Add spices, celery, onion and carrot. Cover and simmer 4 to 4 1/2 hours or until ...
Result Page: 1
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