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Boiled smoked salt beef brisket

Boiled smoked salt beef brisket (Erken 1914): soaked overnight, simmered 4–5 hours in cold water, rested ½ hour in the stock, served with pea purée, spinach purée or braised sauerkraut and mashed potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 190 (falt i det fri)

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About the dish

Smoked and salted beef brisket was common winter fare. Erken emphasizes that the meat should rest for half an hour in the stock before serving, so that it becomes juicy.

How to make it

  1. 1

    Soaking

    Place the beef brisket in cold water overnight.

  2. 2

    Clean

    Scrape the meat well all over.

  3. 3

    Boil

    Set the meat over in cold water and let it simmer for 4–5 hours.

  4. 4

    Rest

    Take the pot off the heat and let the meat stand ½ hour in the stock before serving.

  5. 5

    Serve

    Serve with pea purée, spinach purée or braised sauerkraut, and mashed potatoes or creamed almond potatoes.

Changes from the original

The amount of meat is estimated for 6 servings; the sides are listed as optional ingredients.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 190) → 1949 (korrekturlest, s. 221)~59% av teksten endretfjernetlagt til
Kokt, røket salt oksebryst. Oksebrystet lægges Oksebryst legges i vand vann natten over; skrapes over og sættes settes over ilden varmen i koldt vand, smaakoker vann, småkoker 4 à å 5 timer. Tages Tas av ilden varmen og staar ½ står ¾ time i kraften før serveringen. Serveres med ertepuré, spinatpuré, brunet surkaal surkål og potetespuré potetpuré eller stuede mandelpoteter. Strøes over med finstøtt siktet kavring og finhakket persille.

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Frequently asked questions

How long must the brisket soak in water before boiling?
It should lie in water overnight to draw out some of the salt. Then the meat is scraped all over before being set over in cold water on the fire.
How long is the cooking time?
The meat should simmer for 4–5 hours. Then the pot is taken off the heat, and the meat stands ½ hour in the stock before serving – this makes the meat juicier and easier to slice.
What is it served with?
Pea purée, spinach purée, braised sauerkraut and mashed potatoes or creamed almond potatoes, according to the recipe in Schønberg Erken's «Stor kokebok» (1914), p. 190.
Should the meat be set over in cold or hot water?
In cold water. The recipe states that it is scraped all over and set over the fire in cold water, which is then brought to a slow simmer.

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