Subject: Corned Beef Sandwich and "Kosher" Dills
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 13 2001 - 06:38:07 EDT
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T O D A Y ' S R E C I P E
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There is really no secret to making a corned beef sandwich - all you
need
is good rye bread, dark mustard, and corned beef. Understanding that
corned
beef is not available to all of my readers, I include the recipe below
because this deli classic is just too good to pass up for lack of
store-bought corned beef.
Corned Beef Sandwich
16 cups (4 L) hot water
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4 - 8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3 - 4 lb (1.3 - 1.8 Kg) beef brisket
Jewish rye bread (with caraway seeds)
Dijon-style mustard
Combine the water, salt, sugar, seasonings, and sodium nitrate in a
large pot and stir to dissolve the salt and sugar. Allow to cool to
room temperature. Put the brisket in the brine mixture, placing a
weight on top to make sure the beef is completely immersed. Store
tightly covered in the refrigerator for 3 weeks, turning the beef
every 5 days. To cook, rinse well and simmer for 1 hour per pound of
meat. Cut into thin slices and layer on rye bread, adding mustard to
taste.
No deli meal would be complete without dill pickles as they are
frequently
the only vegetable on the table, especially at lunch time. I have put
the
word "kosher" in quotes because it takes more than a recipe to conform
to
the strict dietary and food preparation laws that must be followed for a
food to be truly kosher.
"Kosher" Dills
6 cups (1.5 L) water
1/4 cup (60 ml) kosher salt
2 Tbs (30 ml) white vinegar
2 lbs (900 g) small cucumbers, thoroughly scrubbed
1/4 cup (60 ml) coarsely chopped fresh dill
4 cloves garlic, coarsely chopped
1 tsp (5 ml) whole black peppercorns
Combine the water, salt, and vinegar in a saucepan and bring to a boil
over
moderate heat. Remove from the heat and cool to room temperature. Pack
the
cucumbers and remaining ingredients in a 2-quart (2 L) jar and pour the
brine over them, covering the cucumbers completely. Store covered in a
cool
place. The pickles will be ready in 4 to 5 days, and will keep several
weeks refrigerated.
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