3 lb beef brisket or beef tongue
1 qt cold water
2 tsp pickling spices, minus the red pepper. or
5 garlic cloves, chopped
4 bay leaves
3 tbsp salt
1 tsp saltpeter, seenote or
1 tsp ascorbic acid
A Recipe for
The Mavin's Way To Pickle Beef Or Tongue
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This Recipe for The Mavin's Way To Pickle Beef Or Tongue is one of thousands in the Recipes-to-go Beef Cookbook.
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This is a recipe for The Mavin's Way To Pickle Beef Or Tongue from the recipe cookbook of Recipes-to-go (Beef)
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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
Serves: 3
The Mavin's Way To Pickle Beef Or Tongue Recipe brought to you by Recipes To-Go