| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Preserves, Margs |
1 |
Tongue |
INGREDIENTS
| 1 1/4 |
c |
COARSE SALT |
| 2 |
tb |
PICKLING SPICE |
| 1 |
ts |
SALT PETER (Sodium nitrate) |
| 1 |
ts |
SUGAR |
| 6 |
|
BAY LEAVES |
| 12 |
|
CLOVES GARLIC |
| 1 |
qt |
WATER |
| 5 |
lb |
BEEF TONGUE |
INSTRUCTIONS
Mix first 7 ingredients and bring to a boil. Pour over the tongue in a
plastic bucket that can be sealed. Place a plate over the tongue to weigh
down. Use a bottle full of water as a weitht. Add more boiling water if
necessary to cover meat. Leave for 10 days then drain and rinse,cook and
peel. We have used this recipe for corning beef as well as pork ribs.
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 25,
1998
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