Pickled Beef Tongue or Heart

1 Beef Tongue or Heart

Salt

Brine for 3# meat

1 ½ Cup Vinegar

2 Cups Sugar

½ tsp whole cloves

2 tsp ground allspice

1 Bay Leaf

1 stick cinnamon

¼ tsp ground pepper

In a large pot, place the tongue and/or heart. Add 1 tsp salt for each quart of water. Cover with water and bring to a boil. Reduce heat, cover pot, and simmer for 3 hours.

Remove tongue from the water and run cold water over it. Carefully slit the skin and peel the tongue. Cube the tongue and/or heart.

Take 2 cups of broth water and add brine ingredients. Bring to a boil. Add meat cubes, reduce heat and simmer, covered, for one hour.

Cool in juice.