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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 643) → Modernised~81% of the text changedremovedadded
2 kg oksebryst (utbenet etter koking). 3 teskeer ts salt (til innrivning). 1 teske ts pepper Til tørsalting: 1½ kg. (til innrivning). 1,5 kg salt ½ kg. (ved tørrsalting). 0,5 kg sukker (ved tørrsalting). 2 teskeer ts pepper (ved tørrsalting). 50 gr. g salpeter Efterat (valgfritt, ved tørrsalting). Hugg brystet er hugget fra ribben, gnides ribbene og gni det ind godt inn med en blanding av 3 teskeer ts salt til og 1 teske pepper. Lægges i laken ts pepper.. Legg kjøttet i saltlake og la det ligge ca. 3 uker uten utvanding, før uker. Har det skal kokes. Brystet sættes over ilden ligget lenge i laken, må det vannes ut før koking.. Legg brystet i kokende vand vann og koker 2—3 timer; benene fjernes, la det koke 2–3 timer til det er mørt. Har kjøttet lægges sammen, saa ligget lenge i lake, settes det over i kaldt vann i stedet.. Fjern bein, legg kjøttet sammen slik at fett og magert veksler, surres sammen, lægges ind surr det sammen og legg det i kjøtklæde, opvridd et kjøkkenhåndkle vridd opp i varmt vand; presses. Ligger vann. Press i pressen 1 døgn. Oksebryst kan ogsaa tørsaltes i en blanding av 1½ kg. døgn.. Bland 1,5 kg salt, ½ kg. 0,5 kg sukker, 2 teskeer ts pepper og eventuelt 50 gr. g salpeter. Gnides ind Gni kjøttet inn med blandingen hver dag i 14 dage. Røkes let og kokes. Har oksebrystet ligget længere tid i laken, maa dager. Røyk det saavelsom alt salt kjøt forresten utvandes lett og sættes over ilden i koldt vand. kok det.

Note on Modernised

Mengder er oppgitt i moderne enheter (ts, kg, g). Salpeter er beholdt i transkripsjonen, men merket som valgfritt i ingrediensene; kan sløyfes eller erstattes med nitritsalt. Tidsangivelser er gjort tydeligere i trinnene.

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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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