Pickelfleisch Recipe

Name: Pickelfleisch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Wash and remove most of the fat from the brisket.
2
Mix together one of the chopped onions, the peppercorns, ginger, cloves, bay leaves, nutmeg, paprika, and garlic in a small bowl.
3
Bring 1 cup water to a boil.
4
Dissolve the salt, sugar, and, if using, the saltpeter for coloring, in it.
5
Cool, putting a few ice cubes in the water, and mix with half the mixed spices.
6
Rub the other half of the spices into the meat.
7
Carefully move the meat to a gallon-sized resealable plastic bag, then pour on the liquid, close, and place in a 9-by-13-inch pan.
8
Place two weights on top of the meat, and refrigerate for 10 days, turning every 2 days.
9
After 10 days, remove from the brine and rinse well under cold water.
10
Put the brisket in a pot just large enough to hold the meat.
11
Add the remaining onion, the carrot, and the celery, and cover with water by 2 inches.
12
Bring the water to a boil, and simmer slowly, covered, for about 3 hours, or until the meat is tender.
13
Remove from the heat, cool, slice thin, and place on a platter.
14
Serve with mustard and horseradish.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 4-to-5-pound brisket of beef, 2 onions, coarsely chopped, 1 teaspoon peppercorns, 2 teaspoons powdered ginger, and more.

Yes, Pickelfleisch falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickelfleisch

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