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Beef Brisket, Salted

Erken's method for salted, pressed beef brisket: rubbing with salt and pepper, 3 weeks in brine, boiling 2–3 hours, boning and pressing for 1 day. Alternative dry-curing with salt, sugar, pepper and saltpeter for 14 days, then light smoking.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 643 (falt i det fri)

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About the dish

From the butchery chapter of Henriette Schønberg Erken's Stor kokebok (1914). Salted beef brisket was a classic way to preserve the fattier cuts of the ox, and it is pressed after boiling into a firm cold cut.

How to make it

  1. 1

    Season the meat

    Cut the brisket away from the ribs and rub it thoroughly with a mixture of 3 tsp salt and 1 tsp pepper.

  2. 2

    Place in brine

    Place the meat in brine and let it sit for about 3 weeks. If it has sat a long time in the brine, it must be soaked in water before boiling.

  3. 3

    Boil

    Place the brisket in boiling water and let it boil 2–3 hours until tender. If the meat has been in brine a long time, start it in cold water instead.

  4. 4

    Press

    Remove the bones, fold the meat so that fat and lean alternate, tie it together, and place it in a kitchen towel wrung out in hot water. Press for 1 day.

  5. 5

    Dry-curing (alternative)

    Combine 1.5 kg salt, 0.5 kg sugar, 2 tsp pepper, and optionally 50 g saltpeter. Rub the meat with the mixture every day for 14 days. Smoke it lightly and boil it.

Changes from the original

Quantities are given in modern units (tsp, kg, g). Saltpeter is kept in the transcription but marked optional in the ingredients; it can be omitted or replaced with curing salt. Time indications have been made clearer in the steps.

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. 643) → 1949 (korrekturlest, s. 776)~53% av teksten endretfjernetlagt til
3 teskeer salt 1 teske pepper Til tørsalting: 1½ kg. salt ½ kg. sukker 2 teskeer pepper 50 gr. salpeter Efterat brystet er hugget fra ribben, gnides det ind inn med en blanding av 3 teskeer teskjeer salt til 1 teske teskje pepper. Lægges Legges i laken i ca. 3 uker uten utvanding, utvanning, før det skal kokes. Brystet sættes settes over ilden varmen i kokende vand vann og koker 2—3 timer; benene fjernes, kjøttet lægges legges sammen, saa så fett og magert veksler, surres sammen, lægges ind legges inn i kjøtklæde, kjøttklæde, opvridd i varmt vand; vann; presses. Ligger i pressen 1 døgn. Oksebryst kan ogsaa tørsaltes også tørrsaltes i en blanding av 1½ 1/2 kg. salt, ½ 1/2 kg. sukker, 2 teskeer teskjeer pepper og 50 gr. salpeter. Gnides ind Gnis inn hver dag i 14 dage. dager. Røkes let lett og kokes. Har oksebrystet ligget længere tid i laken, maa det saavelsom alt salt kjøt forresten utvandes og sættes over ilden i koldt vand.

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Frequently asked questions

How long must the beef brisket sit in brine?
About 3 weeks in the brine. First it is rubbed with a mixture of 3 teaspoons salt and 1 teaspoon pepper. If it has sat for only 3 weeks, it does not need to be soaked before boiling.
How long should it boil, and how is it pressed?
The brisket is placed in boiling water and boils for 2–3 hours. Then the bones are removed, the meat is folded so that fat and lean alternate, tied, placed in a meat cloth wrung out in hot water, and pressed for 1 day.
How is beef brisket dry-cured instead?
Use a mixture of 1½ kg salt, ½ kg sugar, 2 teaspoons pepper, and 50 g saltpeter. The meat is rubbed with it every day for 14 days, smoked lightly, and boiled.

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