Pickled Tongue or Corned Beef Recipe
Ingredients
| Brisket | 6 Pound | |
| Kosher salt | 1 1/4 Cup (16 tbs) | |
| Spice | 2 Tablespoon | |
| Kosher Saltpeter - 1 teaspoon | ||
| Sugar | 1 Teaspoon | |
| Garlic | 12 Clove (5gm) | |
| Water | 1 Quart | |
Directions
MAKING
1) Take a large stone crock and place meat in it.
2) Add sugar, salt, pickling spice, saltpeter, 1 quart water and garlic.
3) Add more water, if required, and cover meat completely.
4) Weight down the meat with a heavy bowl or board.
5) Cover crick with a cheese cloth and tie it in place. Cover the cheese cloth with aluminum foil.
6) Let stand in a cool place for about 8 days and then store in the refrigerator for about 6 days.
SERVING
7) Before serving, cook in boiling water for about 3 hours or until tender.
1) Take a large stone crock and place meat in it.
2) Add sugar, salt, pickling spice, saltpeter, 1 quart water and garlic.
3) Add more water, if required, and cover meat completely.
4) Weight down the meat with a heavy bowl or board.
5) Cover crick with a cheese cloth and tie it in place. Cover the cheese cloth with aluminum foil.
6) Let stand in a cool place for about 8 days and then store in the refrigerator for about 6 days.
SERVING
7) Before serving, cook in boiling water for about 3 hours or until tender.
Chef
