Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Brisket of beef |
¼ pint | Pickling vinegar or vinegar+pickling spice |
¼ pint | Proper beef stock |
\N \N | Crushed garlic |
1 \N | Chopped onion |
2 \N | Bayleaves |
\N \N | Salt |
\N \N | Pepper |
\N \N | Brown sugar |
\N \N | Oil or rendered chicken fat (schmaltz). |
If rolled, open out the beef. Place in a glass dish, and add bayleaves, onion, garlic, salt, pepper a pinch of sugar and the pickling mixture. Cover and put in the 'fridge for 3 days. Now and then, turn the meat and pour the liquid back over.
Drain the meat and dry. Strain the liquid and make back to ¼ pint.
Add the stock to this liquid. Seal the meat in hot oil or fat. Put into a covered dish, add liquid.
Cook for about 4 hours in a low oven (Mk 3).
Remove the meat, slice and serve. Thicken the liquor and pour over.
Latkes are the best thing to go with this!