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CORNED BEEF OR PICKLED TONGUE Recipe

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This recipe for CORNED BEEF OR PICKLED TONGUE, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 & 1/2 cups regular or Kosher salt
4 quarts water
1 Tbsp sugar
2 Tbsp pickling spice
2 Tbsp salt peter
8 Bay leaves
1 5lb brisket of beef or beef tongue
8 cloves garlic, crushed







Directions:
Directions:
Combine the salt, water, sugar, spice, saltpeter and bay leaves in a sauce pan. Bring to a boil, reduce heat and simmer for 5 minutes. Cool.
Place the meat and garlic in a large glass bowl or stone crock (do not use metal). Pour the liquid mixture over the meat. Place a weight on the meat to keep it submerged. Place piece of cheescloth or muslin across the top of the bowl and tie it in place. Place a cover or Saran wrap on top. All it to pickle for 12 days in the refrigerator. (It will not spoil if kept cool!).
When you are ready to cook it, remove the meat from the marinade and rinse well. Place it in a saucepan covered with water and bring to a boil. Reduce heat and simmer for 3 hours or until the meat is tender.

Remove the white skin from tongue with a sharp knife before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
a lot, but worth it.
Personal Notes:
Personal Notes:
This a lot better than the stuff you get at the supermarket. Look over the spice rack carefully, pickling spice can be quite expensive. I prefer to serve the tongue cold, it just tastes better to me.

 

 

 

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