|The Whiskies of Scotland|
|by R.J.S. McDowall|
Several books on Scotch have been published since Professor McDowall's, but none better, particularly for its emphasis on the single malts.
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 ...
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.
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 ...
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.
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.
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; ...
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. ...
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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