Pickelfleisch

Directions

1. 1
   Wash and remove most of the fat from the brisket.
2. 2
   Mix together one of the chopped onions, the peppercorns, ginger, cloves, bay leaves, nutmeg, paprika, and garlic in a small bowl.
3. 3
   Bring 1 cup water to a boil.
4. 4
   Dissolve the salt, sugar, and, if using, the saltpeter for coloring, in it.
5. 5
   Cool, putting a few ice cubes in the water, and mix with half the mixed spices.
6. 6
   Rub the other half of the spices into the meat.
7. 7
   Carefully move the meat to a gallon-sized resealable plastic bag, then pour on the liquid, close, and place in a 9-by-13-inch pan.
8. 8
   Place two weights on top of the meat, and refrigerate for 10 days, turning every 2 days.
9. 9
   After 10 days, remove from the brine and rinse well under cold water.
10. 10
    Put the brisket in a pot just large enough to hold the meat.
11. 11
    Add the remaining onion, the carrot, and the celery, and cover with water by 2 inches.
12. 12
    Bring the water to a boil, and simmer slowly, covered, for about 3 hours, or until the meat is tender.
13. 13
    Remove from the heat, cool, slice thin, and place on a platter.
14. 14
    Serve with mustard and horseradish.