Stew Roman Style
INGREDIENTS:
5 lb Brisket 3 ea Bay leaves
1 oz Whole Black Pepper 1/2 t Salt Peter (Optional, it
1 oz Whole allspice -makes the red color)
6 ea Buttons of garlic
5 lb Brisket 3 ea Bay leaves
1 oz Whole Black Pepper 1/2 t Salt Peter (Optional, it
1 oz Whole allspice -makes the red color)
6 ea Buttons of garlic
Use enough Kosher or Pickling salt mixed with water to float an egg. Use only plastic or enamel coated containers. Metal does something. Let meat stand in brine 24 hours. Throw this brine away and add fresh water, salt (to float an egg) and spices. Let stand 2 weeks in refrigerator turning over daily. Shared