Pickled Tongue Or Corned Beef
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 pounds Brisket or fresh tongue
1 1/4 cups Salt
2 tablespoons Pickling spice
1 teaspoon Saltpeter
1 teaspoon Sugar
12 Garlic cloves
1 quart Water

Preparation

1 Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with 1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth, tie it in place, then cover the cheesecloth with aluminum foil. 2 Let stand in a cool place for 8 days, then store in refrigerator for 6 days. 3 To serve, cook in boiling water for 3 hours or until tender.