- Servings : 12
Cooking brisket takes a long time but is well worth the effort. Slow cooked meats like this and pulled pork are so easy to make and very budget friendly. If you plan ahead it is a great way to enjoy meat that is flavorful, tender and at a good price. This recipe requires two weeks of planning.
- 1/4 cup dark brown sugar
- 4 lbs lean brisket of beef
- 1/4 cup whole juniper berries
- 1 Tbs whole allspice
- 1 Tbs whole black peppercorn
- 1/4 cup coarse salt
- 3/4 cup cold water
With your fingertips, firmly press the brown sugar into the brisket. When the meat is well coated on all sides, place it in a 5-6 quart casserole or baking dish. Cover and refrigerate undisturbed for 2 days.
With a mortar and pestle, crush the juniper berries, allspice, peppercorns, and salt together, or wrap them in a towel and crush with a rolling pin.
Once a day for 9 days, press the 1 tablespoon of the spice mixture into the surface of the meat, cover and return it to the refrigerator.
On the 12th day, preheat the oven to 275F. Rinse the beef under cold running water to remove any spices adhering to it, and pour off all the accumulated liquid in the casserole. Return the beef to the casserole and add the 3/4 cup of water. Cover and bake undisturbed in the middle of the oven for 3 1/2 hours, or until the meat is tender and shows no resistance when pierced with a fork. Then cool the meat to room temperature and wrap it in foil. Place a flat plate or board on top of it, and weight it with a heavy pan or casserole weighing at least 3 to 4 pounds.
Refrigerate the weighted meat overnight or at least 12 hours. To serve, carve the beef into the thinnest possible slices and accompany it with freshly baked bread and butter.
Tightly wrapped in foil and refrigerated, spiced beef will keep for as long as 4 weeks. When the beef is fully chilled the weight may be removed.
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