boiled beef

[dnick]

OK what did I do wrong? I mixed 70%viniger and 30% water added enough to cover the roast about an inch and a half and boiled it untill it was almost gone it tastes so strong like viniger that you can't hardly eat it, I like the idea of being able to keep it without refrigeration for several days just need to know if I did it wrong.  Duane

[pilgrim]

     Sinnanatha states  50% water & 50% vinegar.

[Sinnanatha]

I had enough water in the pot to cover the meat to start with.  It was just hot enough to keep a very slow boil, and when the liquid was gone, it was done.  You can spice it up any way you want.  I have used some of the fancy vinegar from the gourmet sections of the grocery store, and I have used the cheapest I could find, with not much difference.  It all depends on your personal taste.   

[sweed]

I know this is old topic, but I just found it. That's how we did the tongue of what ever beef, we killed!! Great delicacy.

After cooking you have to cool the tongue and skin it and slice it. We put enough vinegar/water to have enough to cover after

cooking and used regular pickling spice in the boil and lots of black pepper.    While every thing is cool be sure to skim the grease.

Then set it on the counter in a crock bowl covered with a towel. Maw said it was to keep the flys off, but I never saw a fly on vinegar!

Don't know how long it will go without spoiling, but it never lasted over a couple days at our house!! 

sweed