The Mavin’S Way To Pickle Beef Or Tongue

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Servings: 3 Difficulty: Intermediate
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A traditional preservation method for creating deeply flavored, tender cured beef brisket or tongue
The Mavin's Way to Pickle Beef or Tongue recipe image
The Mavin's Way to Pickle Beef or Tongue recipe image
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The Mavin’S Way To Pickle Beef Or Tongue

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 851.2

Description

This recipe uses a classic brine cure to transform tough cuts like beef brisket or tongue into tender, flavorful meat perfect for long simmering or smoking. The pickling spice blend infuses the meat with aromatic warmth, while the salt and curing agent preserve and color the meat. Patience is key; a two-week cure allows the flavors to penetrate deeply, resulting in a rich, savory texture that is distinct from fresh beef. Ideal for making corned beef, pastrami, or traditional boiled dishes, this method yields a satisfying, home-cured product that tastes superior to store-bought alternatives.

Ingredients

Directions

  1. Place the beef brisket or tongue in a deep non-reactive glass bowl or stoneware crock large enough to hold the meat and liquid.
  2. In a separate bowl, combine 1 quart of cold water with the salt, pickling spices, garlic, bay leaves, and saltpeter (or ascorbic acid substitute).
  3. Stir the mixture vigorously until the salt and curing agent are completely dissolved.
  4. Pour the brine solution over the meat, ensuring it is fully submerged. Add more cold water if necessary to cover the meat completely.
  5. Cover the container tightly with a lid or plastic wrap.
  6. Refrigerate the meat in the coldest part of the refrigerator for 19 days.
  7. Every 2 days, turn the meat over using clean wooden spoons to ensure even curing.
  8. Check the liquid level daily; add small amounts of cold water only if the meat becomes exposed, but avoid adding too much to prevent dilution.
  9. After 19 days, remove the meat from the brine and discard the liquid.
  10. Rinse the meat thoroughly under cold running water to remove surface spices and excess salt.
  11. The meat is now cured and ready to be cooked by boiling, smoking, or baking according to your preference.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 851.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 20.4g102%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, brisket, cured, corned beef, cure, home preserved, marinated, pickling, preservation, salting, spices, tongue, traditional
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