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Рецепт Pickled Tongue Or Beef
by Global Cookbook

Pickled Tongue Or Beef
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Ингредиенты

  • 1 x 4-lb. tongue brisket of beef
  • 1/4 c. Large-grained kosher salt
  • 1 tsp Freshly grnd pepper
  • 2 tsp Grnd ginger
  • 1/2 tsp Grnd cloves
  • 2 x Bay leaves, crumbled
  • 1 Tbsp. Brown sugar
  • 1/8 tsp Nutmeg
  • 1/8 tsp Paprika
  • 3 x Cloves garlic, chopped
  • 1 Tbsp. Saltpeter (optiona) can be found in pharmacies
  • 1/2 c. Hot water

Инструкции

  1. In America is also for pickled tongue (and listed as such in the book).
  2. Wash and remove most of the fat from the tongue or possibly brisket. Mix together all the spices and the garlic and rub well into the brisket.
  3. Dissolve the salt peter in the hot water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or possibly brick and cover it with plastic wrap or possibly aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Chill for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
  4. Place the meat in a large pot of cool water. Bring to a boil and throw away the water. Repeat 3 times.
  5. Cover with cool again, bring to a boil, and cook over low heat, covered, for about 2 hrs or possibly till tender. If cooking tongue, peel ff the skin while still hot. Cold, slice thin, and place on a platter. Serve with mustard or possibly horseradish.
  6. NOTES : I grew up with corned beef and pickled tonque sandwiches, only Pastrami or possibly maybe Lox on a bagel can come close to the orgasmic delight of munching these delights..traditionally made "a la Bumpstead", which is slathered with mustard, piled high with meat, tomatoes, pickles, sliced onions (for those which aren't wimpy) and anything else which 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