Sweet & Sour Corn Beef (poor man’s tongue recipe)
Sweet & Sour Corn Beef with Peppers
(Poor Man’s Tongue Recipe)
This year the prices of kosher tongue is absolutely redunculous. And I decided I wanted to start my New year with more money in the bank than less.
So, instead of buying a younger I bout a corn beef 2nd cut brisket and OMG the sweet and sour sauce I make for my tongue is absolute perfection for this cornbeef.
The secret is soaking it in the beer first!
Don’t skip that step.
The peppers just add more flavor and I Love the recipe.
And because we really eat tongue for Simanim on Rosh Hashanah – I am going to buy the deli tongue and add the slices after this is cooked in with the corn beef and serve it.
This way I didn’t break the bank and we had the best of both worlds!
Ingredients
RECIPE:
1 cornbeef (I used a pickled corn beef 2nd cut brisket)
1 bottle of Beer
3 colored peppers, sliced in big chunks
6-7 @kosher_taste whole garlic cloves
For the sweet sauce:
1/4 cup oil
1/4 cup Dijon mustard
2 tbsp. Soy sauce
1/3 cup ketchup
1/3 cup brown sugar
1 lemon squeezed
2 tsp. Garlic powder
1 tsp. Black pepper
1 cup hot water
Instructions
In a large pot add your corn beef and pour the beer over it. Let the cornbeef soak in the beer for about an hour. Turn the cornbeef once so that both sides get soaked during the hour.
Pour out the beer.
Add your peppers and garlic to the pot.
In a small bowl whisk the sweet and sour sauce together and pour over the corn beef.
Bake on 350 F for 2 hours. Then close your oven and let the cornbeef rest in the cooling oven for about an hour.
Remove and serve.
This freezes beautifully.
Notes
If you want to make this using real cows tongue, you must boil the tongue first and remove the skin. Then you can proceed with the rest of the recipe as written.
this also works with brisket that has lot been pickled.