Cooked Pickled Meat (Handwritten)

Ingredients

• 1.pickled beef brisket or pickled tongue, pre-brined/pickled by butcher
• 2.2 bay leaves
• 3.black peppercorns
• 4.2 clove garlic
• 5.1 onion
• 6.2 carrots, large
• 7.1 tablespoon sugar
• 8.1 teaspoon mustard powder

Method

1. 1.Boil up meat three times. Throw off the water each time.
2. 2.Boil up meat once more and add: bayleaves, peppercorns, garlic, onion, carrots, sugar and mustard.
3. 3.Cook meat until tender.
4. 4.P.S. If cooking a pickled tongue, peel while still warm.
5. 5.P.S.S. One way of serving pickled brisket (warm): cook until tender. Cool and slice thinly. Place sauerkraut and sliced meat in a pot. Heat through. Serve with boiled potatoes.

Notes

• Handwritten variant of 'To Cook Pickled Meat'. The key difference from the typewritten version (to-cook-pickled-meat): this version boils and discards the water THREE times before adding aromatics, whereas the typewritten version does so only once. The triple-blanching removes more of the pickling salt.
• The typewritten version also includes the 'brick-weighting' technique for shaping the brisket — not mentioned here.
• This is a staple of South African Jewish deli cooking.