Yield: 12 servings
8 lb Brisket; boneless
1 cup Salt
1/2 teaspoon Sugar
2 tablespoon Mixed pickling spices
1 Garlic; the whole head
1/4 teaspoon Saltpeter
1 pinch Alum
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.