Ingredients with Measurements:
- 1 beef brisket (3-4 pounds)
- 2 cups apple cider vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup pickling spice
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 4 garlic cloves, smashed
- 1 onion, sliced
- 1 lemon, sliced
Special equipment needed:
- Large pot or Dutch oven
- Large container or plastic bag for marinating
- Canning jars or airtight containers for storage
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the apple cider vinegar, water, brown sugar, pickling spice, kosher salt, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes. Bring to a boil, stirring to dissolve the sugar and salt.
2. Add the garlic, onion, and lemon slices to the pot. Reduce the heat and simmer for 10 minutes.
3. Remove the pot from the heat and let the pickling liquid cool to room temperature.
4. Place the beef brisket in a large container or plastic bag and pour the pickling liquid over it. Make sure the brisket is completely submerged in the liquid.
5. Cover the container or seal the bag and refrigerate for at least 24 hours, or up to 48 hours for a stronger flavor.
6. Preheat the oven to 325°F.
7. Remove the brisket from the pickling liquid and discard the liquid and aromatics.
8. Place the brisket in a roasting pan and cover with foil.
9. Roast in the oven for 3-4 hours, or until the brisket is tender and cooked through.
10. Remove the foil and let the brisket rest for 10-15 minutes before slicing.
Time:
Preparation time: 30 minutes
Marinating time: 24-48 hours
Cooking time: 3-4 hours
Temperature:
Pickling liquid: Boil, then simmer
Oven: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 45g
Carbohydrates: 9g
Fiber: 1g
Sugar: 7g
Sodium: 1200mg
Substitutions for ingredients:
- White vinegar or red wine vinegar can be used instead of apple cider vinegar.
- White sugar or honey can be used instead of brown sugar.
- Any combination of whole spices can be used for the pickling spice.
Variations:
- Add sliced carrots, celery, or bell peppers to the pickling liquid for extra flavor.
- Use the pickled brisket in sandwiches or salads.
- Serve with mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure the brisket is completely submerged in the pickling liquid to ensure even flavor.
- Use a sharp knife to slice the brisket against the grain for maximum tenderness.
- Leftover pickled brisket can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Storage instructions:
Store the pickled brisket in canning jars or airtight containers in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the brisket, place it in a baking dish and cover with foil. Bake in a 325°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the sliced brisket on a platter with pickled vegetables and fresh herbs.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a crisp green salad or coleslaw.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the brisket is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the pickling liquid is too strong, dilute it with more water before marinating the brisket.
Food safety advice:
- Make sure the brisket is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the pickled brisket in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries. Pickled beef brisket is a classic Jewish dish that is often served during holidays and special occasions.
Flavor profiles:
The pickling spices give the brisket a tangy, slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the pickled brisket as a main course with your favorite sides, or use it in sandwiches or salads.
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