Pickelfleisch

Name: Pickelfleisch
Yield: 8 servings
Ingredients: One 4-to-5-pound brisket of beef; 2 onions, coarsely chopped; 1 teaspoon peppercorns; 2 teaspoons powdered ginger; 1/2 teaspoon ground cloves; 2 bay leaves, crumbled; 1/8 teaspoon grated nutmeg; 1/8 teaspoon hot paprika; 7 cloves garlic, minced; 6 tablespoons coarse kosher salt; 3 tablespoons brown sugar; 1 tablespoon saltpeter (optional); 1 carrot, peeled and chopped; 1 stalk celery, coarsely chopped; Garnish: Mustard and horseradish

December 9, 2011

Alsace is the only part of France with a tradition of France with a tradition of both pork and beef charcuterie. When I asked a butcher in Strasbourg about pickelfleisch (corned beef ) and pickled tongue, he paused to think a minute. Yes, he told me, both are eaten primarily by Jewish clientele. Of that charcuterie, pickelfleisch is the crown prince. Basically corned beef cured for eight to ten days with salt, sugar, spices, and saltpeter and then baked or boiled, it is more garlicky, with more varied spices, than that in America. Try making your own corned beef. It is great fun. Eat it as is or in a choucroute garni (sauerkraut dressed with meat and potatoes).

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