Ginny Sher wrote:
> I'm thinking of making some corned beef and using Sheldon's recipe.
> Since I've never tried any recipe which calls for pickling, I need
> some help on the amount of spices to use for his recipe. I know it
> will depend on portion. Are "pickling spices" from my local
> supermarket OK to use?
>

Sheldon's recipe for cooking corned beef looks just fine. Here's a
recipe for making corned beef. I know that's not what you are looking
for, but look at the spices it uses halfway down the recipe in the
steamer. You can use the same mixture and proportion of whole spices if
you want instead of using mixed "pickling spices". (I'd also add a bay
leaf, and leave out the salt.) But any decent brand of store-bought
mixed pickling spices should work too. Don't but really cheap pickling
spices because it will be mostly mustard seeds. (If you *like* lots of
mustard, buy mustard and use that -- it's even cheaper than cheap
pickling spices)

Best regards,
Bob


TASTE
SHOW#TS4838

JEWISH STYLE CORNED BEEF

1-12 pound whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar



Place all ingredients except garlic and brisket in a large pan and bring
to a boil and cool. Place garlic and brisket in non-reactive pot and
cover with brining liquid, cover with a plate and weight for 3 weeks,
turning after 1 1/2 weeks.

Add to a steamer pot:
1/4 teaspoon cloves
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
3 cloves garlic
1/4 cup salt

Remove meat from the brine and rinse. Add enough water to the steamer
pot to reach just below the bottom of the steamer. Place meat in
steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth
Christoffel - Berres