Joan Nathans Pickled Tongue Or Brisket Recipes

JOAN NATHAN'S PICKLED TONGUE OR BRISKET

Joan Nathan's Pickled Tongue or Brisket image

This recipe for pickled tongue or brisket is from Joan Nathan's book, "Jewish Cooking in America." This corned beef takes two weeks to cure.

Provided by Barbara Rolek

Categories Dinner Entree Lunch

Time P10DT2h10m

Yield 10

Number Of Ingredients 12

Ingredients

4 pounds beef tongue (or beef brisket )
1/4 cup kosher salt (large-grained)
1 teaspoon whole peppercorns
2 teaspoons ground ginger
1/2 teaspoon whole cloves
2 bay leaves (crumbled)
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 garlic cloves (minced)
1 tablespoon saltpeter (potassium nitrate)
1/2 cup warm water

Steps:

Gather the ingredients.
Wash and remove most of the fat from the tongue or brisket.
In a bowl, mix together the salt, spices, brown sugar, and garlic. Rub the mixture all over the meat. Place the meat in a large, nonmetal container that will fit in your refrigerator or a plastic zip-top bag.
Dissolve the saltpeter in the warm water and pour over the meat. Weigh the meat down with a plate and something heavy on top, like a clean stone or brick, and cover the container with a lid or plastic wrap. Refrigerate for 10 to 14 days, turning the meat every 2 to 3 days.
Remove the meat from the pickling solution and place it in a large pot of cold water. Bring to a boil, remove the meat, and discard the water. Repeat this process 3 more times.
Place the meat in the pot and cover with cold water again; bring to a boil, reduce the heat, and simmer , covered, for about 2 hours or until tender.
If cooking tongue, peel the skin off while it is still warm. Cool the meat and slice thinly.
Serve on a platter with mustard or horseradish or as a sandwich.
Enjoy.

Nutrition Facts : Calories 524 kcal, Carbohydrate 2 g, Cholesterol 239 mg, Fiber 0 g, Protein 35 g, SaturatedFat 15 g, Sodium 2329 mg, Sugar 1 g, Fat 41 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

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