Pickled Tongue Or Corned Beef Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 lbs: Brisket or fresh tongue,
1 1/4 cup: Salt,
2 tbsp: Pickling spice,
1 tsp: Saltpeter,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp