Pickled Tongue Food

JOAN NATHAN'S PICKLED TONGUE OR BRISKET

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.

PICKLED TONGUE RECIPE

Steps:

• Put all the ingredient from the brine into a large saucepan and stir well over low heat until the sugar and salt have dissolved. Bring to a boil, then turn off the heat and leave to cool.
• Place the tongue in a plastic container and pour the brine over the tongue, using something heavy such as a ceramic bowl to weigh down the tongue in the liquid. Refrigerate for 4 to 5 days. On the fifth day, remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
• Place the salted tongue in a pot along with the simmering ingredients. Bring to a boil, then reduce the heat to low and simmer for 3.5 to 5 hours, depending on the kind of tongue and the size. The tongue is ready when it is very soft. Peel away the rubbery lining.
• Serve the tongue, both hot and cold, with horseradish and mustard. Thinly sliced tongue may be used for a sandwich on rye with plenty of mustard and horseradish.

PICKLED TONGUE

Steps:

• Boil tongue in salt water for 3 hours. Peel skin from the tongue.
• Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
• Add meat and boil for 10 minutes.
• Cool and store in refridgerator for one week.
• Slice tongue thinly to serve.

PICKLED BEEF TONGUE BY EDDIE

Steps:

• 1. Cover tongue with cold water; simmer for 1 hour or until tender.
• 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
• 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
• 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
• 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.