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CATEGORY CUISINE TAG YIELD
Meats, Grains Jewish 8 Servings

INGREDIENTS

1 4-pound tongue brisket of
beef
1/4 c Large-grained kosher salt
1 t Freshly ground pepper
2 t Ground ginger
1/2 t Ground cloves
2 Bay leaves, crumbled
1 T Brown sugar
1/8 t Nutmeg
1/8 t Paprika
3 Cloves garlic, minced
1 T Saltpeter, optiona can be
found in pharmacies
1/2 c Warm water

INSTRUCTIONS

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).  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.  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.
Place the meat in a large pot of cold water. Bring to a boil and  throw
away the water. Repeat 3 times. 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@ncsi.net>  on Oct 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 20
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 546.6mg
Potassium: 94.1mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.7g
Protein: 1.8g


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