Who does not love pickled or salted meats at Christmas time?
I most certainly do, in fact, one of my fondest childhood Christmas
memories was gobbling down unlimited amounts of salty, cold meats with potato
salad.
I love that I have allowed my boys to do the same…
Yummm….
I also love the fact that it can be prepared the day before,
allowing for a fuss-free family feast.
Pickled
Meats – Corned Beef & Ox Tongue
1 Pickled Corned
Beef (+/- 1.5kg)
1 Pickled Ox
Tongue (+/- 1 kg)
1 Onion, quartered
1 Carrot,
quartered (Optional)
3 Bay Leaves
5 Black
Peppercorns whole
4 t Rough Salt
Note: You may adjust your Rough Salt depending on how cured your meat already is.
- Place everything in one pot and cover with Cold Water.
- Place onto medium heat for 2 ½ - 3 hrs.
- Allow to cool, remove your meat from the pickled brine (salty flavoured cooking water).
Tip: Pour
your pickled brine into a container and store to use for cooking your turkey.
- Remove the hard skin covering off the Ox Tongue.
- Store your now beautifully pickled Corned Beef and Ox Tongue in an airtight container and refrigerate overnight.
To Serve: Slice
both meats thinly and place on serving plates. I serve separately because not
everyone may eat both meats.
Tip: Make
sure to do the slicing and plating when you are alone.
Why? Somehow, pickled meat has a way of being pinched by tasting passers-by…
Love C
Love C