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

  1. Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly.
  2. 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.
  3. 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).
  4. A 3-pound brisket placed in cold water which is brought to a boil should simmer tender in about four hours.

Wilma Granger, Dhahran