Heat oil in a large pot. Add onions
and celery and saute until the onions
are golden. Add carrots and cook for 2
minutes more. Add the broth
mushrooms, barley, parsley and
seasonings and bring to a boil over
high heat. Reduce heat and cook,
stirring occasionally for 30 minutes.
Add peas and cook for 10 minutes
more. Adjust seasonings and serve hot.
Serves 12.

,

CORNED BEEF

With 25 years of experi-

13- to 5-pound brisket of beef,

ence and a recent $22

trimmed of most fat
2 T. vegetable oil
1 T. brown sugar
1/4 cup kosher salt
2 t. ground ginger
1/8 t. nutmeg
1/2 t. paprika
1 T. minced garlic
3 whole cloves
1 t. black peppercorns
1 t. mustard seeds
Warm water
3 bay leaves

million

Place meat in a large non-reactive dish
large enough to lay flat. Combine oil,
sugar, salt, ginger, nutmeg, paprika
and garlic in a small bowl. Spread this
mixture over the entire brisket and rub
it in with your fingers. Spread the beef
back in the pan and sprinkle cloves,
peppercorns and mustard seeds over
the beef. Pour warm water over the
beef to reach halfway up the side of
the beef and cover the meat with
several layers of plastic wrap. Weight
the beef with large cans or clean, foil
wrapped rocks. Chill the weighted
beef for 10 days, turning daily.
To cook, bring a large pot of water
to a boil. Add the meat and cook for
10 minutes. Repeat to remove much
of the seasonings. Fill the pot with
water again and place the beef and 3
bay leaves in the water. Bring the
liquid to a boil over high heat. Reduce
heat to simmer and cook, covered, 2
to 3 hours, until tender. Let cool in
the liquid, to the touch. Remove the
beef to a cutting board and cut into
very thin slices with a thin, sharp
knife. Serve on fresh rye bread with
mustard or Russian (Thousand Island)
dressing. Makes 12 servings. 11

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JN • SOURCEBOOK 2002 • 1 7

