Joan Nathan's Pickled Tongue or Brisket
A traditional Jewish recipe outlines preparing pickled tongue or brisket, yielding savory corned beef after a two-week curing process.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Wash and trim most fat from the tongue or brisket.
-
Combine salt, spices, brown sugar, and garlic; rub this mixture thoroughly onto the meat.
-
Place the meat in a nonmetal container or zip-top bag.
-
Dissolve saltpeter in warm water and pour over the meat. Weigh down, cover, and refrigerate for 10 to 14 days, turning every 2 to 3 days.
-
After curing, remove the meat, place it in cold water, bring to a boil, remove the meat, and discard the water. Repeat this boil-remove-discard sequence three more times.
-
Cover the meat with fresh cold water in a pot, bring to a boil, then reduce heat and simmer, covered, for about 2 hours or until tender.
-
If preparing tongue, peel the skin while it is still warm.
-
Cool the cooked meat, then slice thinly for serving with mustard, horseradish, or in sandwiches.