Pastramimain dish, meats 5 lb corned beef brisket 1 each garlic clove 3 each bay leaves 4 each hot red peppers, small 1 liquid smoke 1 1/2 teaspoon pepper 3/4 teaspoon allspice 1/4 teaspoon coriander Simmer brisket, garlic, bay leaves and red peppers in water to cover for approximately 2-3 hours until tender but still firm. Remove from liquid and cool. Brush lightly with liquid smoke. Mix seasonings and spread over meat. Bake uncovered at 375 degF (190 degC) for about 30 minutes. Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493519 |
