Pickled Tongue Or Corned Beef

Recipe Ingredients

6 lbs	2724g / 96oz	Brisket or fresh tongue
1 1/4 cups	296ml	Salt
2 tablespoons	30ml	Pickling spice
1 teaspoon	5ml	Saltpeter
1 teaspoon	5ml	Sugar
12		Garlic cloves
1		Water

Recipe Instructions

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with 1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth, tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.