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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 190)~79% of the text changedremovedadded
2 kg røkt, saltet Kokt, røket salt oksebryst. vann til utvanning og koking. ertepuré, spinatpuré eller brunet surkål (tilbehør). potetpuré eller stuede mandelpoteter (tilbehør). Legg oksebrystet Oksebrystet lægges i kaldt vann vand natten over.. Skrap kjøttet godt over.. Sett kjøttet over; skrapes over i kaldt vann og la det småkoke sættes over ilden i 4–5 timer.. Ta kjelen koldt vand, smaakoker 4 à 5 timer. Tages av varmen ilden og la kjøttet stå staar ½ time i kraften før servering.. Server serveringen. Serveres med ertepuré, spinatpuré eller spinatpuré, brunet surkål, surkaal og potetpuré potetespuré eller stuede mandelpoteter.

Note on Modernised

Mengde kjøtt anslått for 6 porsjoner; tilbehør ført opp som valgfrie ingredienser.

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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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