The Mavin's Way To Pickle Beef or Tongue

• 3 pounds beef brisket or beef tongue
• 1 quart water cold
• 2 teaspoons pickling spices minus the, red pepper. or with them
• 5 each garlic cloves
• 4 each bay leaves
• 3 tablespoons salt
• 1 teaspoon saltpeter or 1 ts ascorbic acid

1. Place the meat in a deep glass bowl or a stoneware crock.
2. Pour the quart of water into another glass bowl.
3. Add the remaining ingredients, mix together, and pour over the meat; add enough water to cover.
4. Tightly cover and refrigerate.
5. It is best to keep this in the coldest part of the refrigerator.
6. Mark your calendar: For best results, marinate for 19 days.
7. Every 2 days turn the meat, using wooden spoons.
8. Add water if necessary, but ONLY A LITTLE BIT, or the meat might spoil.
9. At the end of the pickling period, discard the pickling water, and wash the meat with cold water.
10. It is ready to cook

beef brisket, water, pickling spices minus the, garlic, bay leaves, salt, saltpeter

Taken from recipeland.com/recipe/v/the-mavins-way-to-pickle-beef-o-36039 (may not work)