Pickled tongue or corned beef
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Brisket or fresh tongue |
| 1¼ | cup | Salt |
| 2 | tablespoons | Pickling spice |
| 1 | teaspoon | Saltpeter |
| 1 | teaspoon | Sugar |
| 12 | Garlic cloves | |
| 1 | quart | Water |
Directions
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 cro 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.
Recipe Source: THE ART OF JEWIS Recipe By : Jennie Grossinger - "The Art Of Jewish