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How To make The Mavin's Way To Pickle Beef Or Tongue
3 lb Beef Brisket or Beef Tongue
1 qt Cold Water
2 ts Pickling spices; minus the
-red pepper. or with them 5 Garlic Cloves; chopped
4 Bay Leaves
3 tb Salt
1 ts Saltpeter; seenote
-or 1 ts Ascorbic Acid
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
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Elysabeth Alfano is an award-winning media personality, successful businesswoman and keen investor. A graduate of Northwestern University and the American Graduate School of International Business, Elysabeth began her career working with Fortune 500 companies (IBM-Europe and The Kellogg Company) before running her own international business. Currently speaks across the nationa on the economic, physical, mental and environmental benefits of a plant-based food system and diet.
Elysabeth is one of the Executive Producers and Chefs on the Amazon Prime hit vegan cooking show, New Day New Chef and, under her production company, Fear No ART, she produces and hosts the weekly Awesome Vegans Influencer Series and the bi-weekly Plantbased Business Hour. On PBH, Elysabeth features the venture capitalists, CEOs, analysts, innovators and entrepreneurial start-ups from around the globe who are shaping the plant-based market. Virtually connected to the Who’s Who in the vegan world, Elysabeth enjoys helping vegan business succeed by connecting them with her vast network and by guiding strategy and marketing. She also assists traditional meat and dairy companies in understanding and entering the plant-based market with product lines and marketing strategies that makes sense and are poised to succeed.
As a Sicilian-American splitting her time between Chicago and Los Angeles, food is always the center of life for Elysabeth. A Licensed Food For Life Instructor with the Physician’s Committee for Responsible Medicine and with a Certificate in Plant-based Nutrition from the T. Colin Campbell Center for Nutrition Studies at E-Cornell University, Elysabeth works with corporate wellness programs to educate employees on nutrition and teach cooking techniques to ensure healthy employees and a higher quality of life. She also works with restaurants to veganize their offerings and/or create a separate vegan menu and marketing strategy for same.
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