Cook heart and tongue in boiling water until done; let cool. Pack in clean jar(s).
Cover with sliced onion and garlic cloves. Add other brine ingredients to same water and bring to a boil. Pour boiling hot liquid over heart and tongue.
Seal.
nnamon, cloves, mace, lemon zest and sea salt in a large
n Dutch oven and saute onions and celery until tender.<
ater.
Rinse the liver, heart, and tongue.
In a large pot
Pork head, meat, feet, heart and tongue, or other pork trimmings, if
From an old recipe file of Winifred Loers Freund (Mrs. Ralph).
Rinse beef tongue and place in a large pot. Cover with water and add
b>Pickled Carrots and Daikon: Place carrots, daikon and
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
Clean and wash tongues thoroughly.
Blanch
l over in paste. Cover and refrigerate for 1 hour.
For the pickled cucumber, using a sharp knife
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and
PICKLED RED ONION AND TOMATO SALSA:.
Cut each
To make the pickled fennel, combine fennel, garlic, vinegar, sugar and thyme leaves
Make pickled onions and tomatoes:
In a medium
>Add the diced potatoes and saute until the potatoes
in is bubbly and browned.) Wrap in foil and lets stand
Place beef heart in large kettle and cover with 12 cups water.
Start with the heart. Open it up and trim away any blood