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

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