Corned Tongue Recipe ingredients

To prepare this Corned Tongue Recipe, first wash and trim out the roots of one or more fresh beef tongues. Put them into a stone jar, cover with brine, lay a plate over the meat and on this a stone to keep the meat under the brine. Cover securely, keep in a cold place and in a week they will be ready for use, although they will keep in the brine for several weeks in cold weather.

Brine for Corning

Put two quarts of water, three-quarters of a pound of salt, a quarter of a pound of brown sugar and a fourth of an ounce of saltpeter together into a granite saucepan and heat to boiling. Cool and strain through cheesecloth. Pour it over the meat and add a teaspoon of pepper, half a teaspoon of ginger, three bay leaves and two cloves of garlic. This amount of brine is sufficient for half a dozen tongues. Calf tongue may be corned in the same way and if desired, a piece of beef may be corned in the same brine with the tongues.