Corned beef and parsley sauce from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 301) by Peter Sanagan

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow mustard seeds, whole allspice, coriander seeds, whole cloves, ground ginger, chili flakes, bay leaves, and cinnamon sticks for pickling spice. Brine brisket for 7 days. Simmer for about 4 hours.

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