Pickled Tongue or Beef

INGREDIENTS

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).
1. 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.
2. 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.
3. Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat 3 times.
4. 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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