Dried Beef & Tongue
- Brisket, round of beef and/or rib pieces
- Salt
- Bran
The best pieces are the brisket, round and rib pieces that are used for roasting. Put in brine. Rub first with salt. Let them lie for a fortnight and then throw them in brine. Let them lay there for 3 weeks.
Take them out and wipe dry. Rub over with bran and hang in a cool, dark place, not letting them touch anything. Should they get wet, place them out in the sun to dry a little.
Take them out and wipe dry. Rub over with bran and hang in a cool, dark place, not letting them touch anything. Should they get wet, place them out in the sun to dry a little.
Submitted by Nov 30, 2009
15 min
30 min
45 min