Try this Pickled Tongue or Beef recipe, or contribute your own.
Suggest a better descriptionThe Corned Beef I recipe in the archives from Joan Nathans 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 arent wimpy) and anything else that lights your fire. While Ive 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
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 18.6mg | 0 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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