Pickled tongue or beef

8 Servings

Ingredients

Quantity Ingredient
1 4-pound tongue brisket of beef
¼ cup Large-grained kosher salt
1 teaspoon Freshly ground pepper
2 teaspoons Ground ginger
½ teaspoon Ground cloves
2 Bay leaves; crumbled
1 tablespoon Brown sugar
⅛ teaspoon Nutmeg
⅛ teaspoon Paprika
3 Cloves garlic; minced
1 tablespoon Saltpeter (optiona) can be found in pharmacies
½ cup Warm water

Directions

The Corned Beef I recipe in the archives from Joan Nathan's Jewish Cooking in America is also for pickled tongue (and listed as such in the book).

1. Wash and remove most of the fat from the tongue or brisket. Mix together all the spices and the garlic and rub well into the brisket.

2. Dissolve the salt peter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. 4. Cover with cold again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. If cooking tongue, peel ff the skin while still warm. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.

NOTES : I grew up with corned beef and pickled tonque sandwiches, only Pastrami or maybe Lox on a bagel can come close to the orgasmic delight of munching these delights..traditionally made "a la Bumpstead", that is slathered with mustard, piled high with meat, tomatoes, pickles, sliced onions (for those that aren't wimpy) and anything else that lights your fire. While I've prepared tongue other ways, I enjoy the pickeled variety sliced thick between slices of fresh Jewish rye the best. Dianne Posted to MC-Recipe Digest V1 #869 by Dianne Weinsaft <dee@...> on Oct 26, 1997

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