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Glazed Salt Beef

Western.Chefs's picture
Ingredients
  Beef brisket 2 Pound, boned and rolled (1 Kilogram)
  Beef brisket 2 Pound (1 Kilogram)
  Onions 5 , peeled and sliced
  Peppercorns 1 Teaspoon (Leveled), crushed (Use A Few)
  Bouquet garni 1
For the meat glaze:
  Beef stock cube 1⁄2
  Gravy browning 1 Drop
  Powdered gelatin 1 Teaspoon
  Water 1 Tablespoon
Directions

GETTING READY
1. Wipe the meat with paper toweling.
2. Place in a pot and cover with cold water. Let soak for 24 hours, draining and refreshing water 2-3 times.
3. Drain.

MAKING
4. In a saucepan place the meat and add onions, peppercorns and fresh water to cover.
5. Bring water to a boil and skim of the scum that may surface.
6. Add bouquet garni to the pot.
7. Reduce heat, cover pot and simmer meat for about 75 minutes until meat is tender.
8. Turn off heat and let the meat stand in the cooking liquid until cool.
9. When cool enough to handle, remove meat from cooking liquid and place on a platter.
10. Place a plate on top of it and weigh down with a heavy object to press. Allow it to become cold.

FINALIZING
11. To prepare glaze soak gelatin in water for a few minutes.
12. In a saucepan, dissolve beef cube in water and add gravy browning.
13. Boil stock.
14. Add the softened gelatin and taking pan off the heat, stir until gelatin has completely dissolved in the stock.
15. Let the glaze cool until thick.
16. Pour the glaze over the meat.
17. Refrigerate until set.

SERVING
18. Slice the cold glazed beef and arrange on a platter.
19. Serve with sweet and sour cucumber pickles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Glazed
Ingredient: 
Beef
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
150 Minutes
Servings: 
8

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