Recipe: The Mavin’S Way To Pickle Beef Or Tongue
- 3 lb Beef Brisket or Beef Tongue
- 1 qt Cold Water
- 2 ts Pickling spices; minus the -red pepper. or with them
- 5 Garlic Cloves; chopped
- 4 Bay Leaves
- 3 tb Salt
- 1 ts Saltpeter; seenote
- 1 ts Ascorbic Acid
- Seenote; saltpeter, controversy about the use of this item makes me add a substitute.
- From a well known source I quote; ” Use Pure crystalline ascorbic acid (Vitamin C) instead of saltpeter because pure ascorbic acid can’t do you an iota of harm.
- Use at the rate of 0.05 percent of the weight of meat, which works out to 1 gram of crystalline ascorbic acid for every 4.5 pounds; or rounding it off, to 1/4 teaspoon for 5 pounds, 1/2 teaspoon for 10 pounds, and so on.
- Add the ascorbic acid to either the dry cure or the Brine.” This from “Putting Food By” a resource for storing and preservation by the team of Hertzberg, Vaughn, and Greene.
- 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.
- 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
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)