PICKLED BEEF TONGUE BY EDDIE
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- beef tongue
- 2 c
- 1/4 c
- 1 tsp
- 1 Tbsp
- pickling spice
1Cover tongue with cold water; simmer for 1 hour or until tender.
2Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
3Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
4Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
5NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.