Return to Main Recipes Page/Return to Home Page

Tongue, Pickled (Home-Cured) (M, KLP, TNT)
Source: Joan Nathan's "Jewish Cooking in America"
Serves: 8 to 10

1 4-pound tongue OR brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper (can use whole peppercorns)
2 teaspoons ground ginger
1/2 teaspoon ground cloves (I used whole ones)
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional), can be found in pharmacies
1/2 cup warm water

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.

Dissolve the saltpeter 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.

Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.

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 off the skin while still warm. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.

Poster's Notes:
I made this recipe when I couldn't find pickling spices this summer. The saltpeter is what gives this the red color but it can be left out. I would recommend keeping it in the solution for as long as possible in a plastic bag.

Posted by Harriet Botwin

Nutritional Info Per Serving: N/A