Ingredients: 1 pinch Alum 1/4 tsp Saltpeter 1 Garlic; the whole head 2 tablespoon Mixed pickling spices 1/2 tsp Sugar 1 cup Salt 8 lb Brisket; boneless

Recipe Info Category: Beef/Burger Rating: 4 Contributor: Ethan Coleman

Place brisket in a large stoneware
crock and cover completely with water. Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. place in the refrigerator for 16 days. Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1 1/2 hours. Turn off heat and let stand in water in which it has cooked for at least 2 hours. Remove meat to another deep kettle. Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate until ready to use. If you serve hot; steam...do NOT boil.

This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN, Louisville, KY.