Pickled brisket needs to be washed to remove any excess salt from the pickling brine and then boiled. Once any meat is pickled it turns dark pink or reddish in colour when cooked, but when a fresh cut of brisket is cooked it stays that regular golden brown roast colour.
What you’ll love: Whether pickled, boiled, roasted, or baked, the versatility of brisket cannot be beaten.
Toss the peppercorns, mustard seeds, and coriander seeds in a small dry skillet and place over medium heat until the spices are lightly toasted. Dump them on a cutting board and smash them with the side of a chef’s knife to crack them.
Scrape the cracked spices into a large plastic container or glass jar or other non- reactive container and add the remaining ingredients. Stir until completely combined. Cover tightly.
Remove the brisket from the brine solution, discarding the brine.
Rinse the brisket thoroughly under cool running water.
In a pot on the stove, place the brisket inside and add enough water to cover. Add 30 ml pickling spice and 2 oranges to the water. Bring to a boil, then reduce the heat, cover, and gently simmer for about 2 hours. Make certain that there’s always enough water to cover the brisket.
When the brisket is done, remove from liquid. Place brisket and oranges (cut them in half) in a roasting pan. Preheat oven to 220’C and roast brisket until golden brown.
Serve: Slice meat and serve with mustard or horseradish sauce.
Mix all the ingredients until smooth.
A good thing about making your own horseradish sauce is that you can increase/reduce the quantity of the ingredients to your liking.