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Pickled Tongue
Yield: 8 to 10 Servings

4-pound tongue brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional) can be found in pharmacies
1/2 cup warm water

Wash and remove most of the fat from the tongue or brisket. Mix
together all the spices and the garlic and rub well into the brisket.
Dissolve the salt peter in the warm water and pour over the meat.
Place in a large, nonmetal container. Weight the meat down with a
stone or brick and cover it with plastic wrap or aluminum foil.
(You can also place the ingredients in a plastic bag and weight it
down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2
to 3 days.

Place the meat in a large pot of cold water. Bring to a boil and
throw away the water. Repeat 3 times.

Cover with cold again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel
off the skin while still warm. Cool, slice thin, and place on a
platter. Serve with mustard or horseradish.

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