The Mavin's Way To Pickle Beef or Tongue
Yield
3 lbsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef brisket
or beef tongue |
|
| 1 | quart |
water
cold |
*
|
| 2 | teaspoons |
pickling spices
minus the, red pepper. or with them |
*
|
| 5 | each |
garlic cloves
|
|
| 4 | each |
bay leaves
|
*
|
| 3 | tablespoons |
salt
|
|
| 1 | teaspoon |
saltpeter
or 1 ts ascorbic acid |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef brisket
or beef tongue |
|
| 0.9 | l |
water
cold |
*
|
| 1E+1 | ml |
pickling spices
minus the, red pepper. or with them |
*
|
| 5 | each |
garlic cloves
|
|
| 4 | each |
bay leaves
|
*
|
| 45 | ml |
salt
|
|
| 5 | ml |
saltpeter
or 1 ts ascorbic acid |
* |
Directions
Place the meat in a deep glass bowl or a stoneware crock.
Pour the quart of water into another glass bowl.
Add the remaining ingredients, mix together, and pour over the meat; add enough water to cover.
Tightly cover and refrigerate.
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 water if necessary, but ONLY A LITTLE BIT, or the meat might spoil.
At the end of the pickling period, discard the pickling water, and wash the meat with cold water.
It is ready to cook
