Dhahran Women's Group, Family Favorites - Volume 1, 1987
3 quarts cold water
1 teaspoon brown sugar
1/2 cup salt
1 teaspoon mixed pickling spices
2 teaspoon saltpeter (available at drug stores)
3 1/2 to 4 pounds beef brisket OR tongue
- Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly.
- Add beef brisket or tongue weighing no more than 3-1/2 to 4 pounds. Place in refrigerator, covered for 2 to 2 1/2 weeks.
- When ready to cook, place meat in cold water. Boil until tender, adding more of the brine seasoning if flavor is lost in cold water (about 1 cup).
- A 3-pound brisket placed in cold water which is brought to a boil should simmer tender in about four hours.
Wilma Granger, Dhahran