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Receta The Mavin's Way To Pickle Beef Or Tongue
by Global Cookbook

The Mavin's Way To Pickle Beef Or Tongue
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Ingredientes

  • 3 lb Beef Brisket or possibly Beef Tongue
  • 1 quart Cool Water
  • 2 tsp Pickling spices, minus the red pepper. or possibly with them
  • 5 x Garlic Cloves, minced
  • 4 x Bay Leaves
  • 3 Tbsp. Salt
  • 1 tsp Saltpeter, seenote or possibly
  • 1 tsp Ascorbic Acid

Direcciones

  1. Seenote; saltpeter, controversy about the use of this item makes me add in a substitute.
  2. From a well known source I quote; " Use Pure crystalline ascorbic acid (Vitamin C) instead of saltpeter because pure ascorbic acid cannot do you an iota of harm. Use at the rate of 0.05 percent of the weight of meat, that works out to 1 gram of crystalline ascorbic acid for every 4.5 pounds; or possibly rounding it off, to 1/4 tsp. for 5 pounds, 1/2 tsp. for 10 pounds, and so on. Add in the ascorbic acid to either the dry cure or possibly the Brine." This from
  3. "Putting Food By" a resource for storing and preservation by the team of Hertzberg, Vaughn, and Greene.
  4. Buy the brisket well marbled with fat. This is cheaper cut, usually, but turns out to be more suitable for this recipe. Use the exact recommended weight of meat because the other ingredients are calibrated for this. Be especially careful when measuring saltpeter; use exactly the amount listed.
  5. Place the meat in a deep glass bowl or possibly a stoneware crock. Pour the qt of water into another glass bowl. Add in the remaining ingredients, mix together, and pour over the meat; add in sufficient water to cover. Tightly cover and chill. It is best to keep this in the coldest part of the refrigerator. Mark your calendar: For best results, marinate for 19 days. Every 2 days turn the meat, using wooden spoons. Add in water if necessary, but ONLY A LITTLE BIT, or possibly the meat might spoil. At the end of the pickling period, throw away the pickling water, and wash the meat with cool water. It is ready to cook