Pickled tongue or corned beef

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Recipe by: charles-alexandre

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Brisket or fresh tongue
1 1/4 c Salt
2 tb Pickling spice
1 ts Saltpeter
1 ts Sugar
12 Garlic cloves
1 qt Water

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