Moose Crostata
The basic idea is simple. Pie dough, leeks, squash, and in the original, dark greens. I took my version in a wild direction with ground moose and lingonberries. I imagine this recipe would also be a g...
Ingredients
- 4 Tbsp. Pickling Spice Seasoning, divided
- 4 Tbsp. Applewood Smoked Sea Salt , divided
- 1 Tbsp. Onion Obsession Spice Blend
- 1 ½ cup kosher salt
- ½ cup brown sugar
- 1 pound ice
- 4-5lb moose or beef brisket
- 2 gallon zip-top bag
- 1 head cabbage, cut into thick wedges
- 4 carrots, cut into segments
- 4 potatoes, halved
Preparation
Crush 3 Tbsp. of TSTE Pickling Spice Seasoning & add to a large pot with 12 cups of water, 3½ Tbsp. Applewood Smoked Sea Salt, kosher salt & brown sugar. Stir. Heat to a boil.
Once a full boil is reached, remove from heat & add ice. Chill to at least 45°F. Trim excess fat from brisket.
Place a 2 gallon zip-top bag in a large leak-proof container. Put brisket and chilled brine into bag and seal, squeezing out air.
Refrigerate 5-7 days, flipping brisket once a day.
Rinse brisket thoroughly. In large pot, cover brisket with 1-inch of water.
Add remaining crushed Pickling Spice Seasoning & heat to simmer.
Simmer 3-4 hrs until meat is fork-tender. Remove meat and keep warm.
Add Onion Obsession Spice Blend & remaining Applewood Smoked Sea Salt (½ Tbsp.) to cooking liquid along with vegetables until potatoes are done, about 20 mins.
Slice corned brisket across the grain and serve!
Brought to you by The Spice & Tea Exchange of Anchorage
