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| Prep Time | 3 weeks |
| Cook Time | 2 to 3 hours |
| Passive Time | 3 weeks, 2 hours |
| Servings |
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Ingredients
- 1 leveled tsp Prague Powder #1
- 1/4 cup warm water
- 1 cup salt
- water
- 2 Tbsp sugar
- 1 Tbsp mixed pickling spice
- 2 cloves garlic
- 5–6 lbs beef brisket
- 2 tsp paprika
- 4 bay leaves
- 1 tsp cloves
- 1 medium onion
Ingredients
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Instructions
- In a large bowl, dissolve Prague Powder in warm water. Add salt, sugar, pickling spice, garlic, and paprika to mixture. Put brisket in a stone jar or pressure cooker, pour brine over and cover with a weighted-down plate. Cover jar or pressure cooker. Allow to stand in a cool place for 3 weeks or more, turning meat occasionally. Transfer meat to kettle or deep pot, add cold water to cover, bring to boil, and simmer meat for 1 hour. Drain kettle, add fresh cold water to cover; add bay leaves, cloves, and onions. Gradually bring water to boil, then simmer meat gently until tender.
- Add salt, sugar, pickling spice, garlic, and paprika to mixture.
- Put brisket in a stone jar or pressure cooker, pour brine over and cover with a weighted-down plate.
- Cover jar or pressure cooker.
- Allow to stand in a cool place for 3 weeks or more, turning meat occasionally.
- Transfer meat to kettle or deep pot, add cold water to cover, bring to boil, and simmer meat for 1 hour.
- Drain kettle, add fresh cold water to cover; add bay leaves, cloves, and onions.
- Gradually bring water to boil, then simmer meat gently until tender.
Recipe Notes
Prague Powder #1: contains sodium nitrite. Use no more than 1 teaspoon per 5 pounds of meat. Using more than this can be harmful to your health.
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