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Joe

I've done Julia's recipe with brisket and it was delicious. Two notes: Start soaking two days before

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Posted to Thread #21648 at 5:09 pm on Feb 20, 2012

you plan to cook. The dry cure is very salty and it takes a while to desalt it. It's worth it though. 2) The meat will not be red like store-bought because the recipe does not contain saltpeter. It doesn't affect the flavor.

Okay, three notes: Use whatever cut you find and adjust the amount of salt and other ingredients to the weight of the meat.

Good luck!

P.S. If you're doing Julia's boiled dinner, her method of steaming the cabbage and potatoes separately in some of the broth makes for a very happy melange in the end, with each element cooked just right and clear broth to serve with it.


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