Pickled Tongue Or Corned Beef

1. 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. 2

   Let stand in a cool place for 8 days, then store in refrigerator for 6 days.

3. 3

   To serve, cook in boiling water for 3 hours or until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.