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Shanna's Pickled Tongue

1 x 4-pound tongue brisket of beef
1/4 cup Large-grained kosher salt
1 tsp Freshly ground pepper
2 tsp Ground ginger
1/2 tsp Ground cloves
2 x Bay leaves, crumbled
1 tbl Brown sugar
1/8 tsp Nutmeg
1/8 tsp Paprika
3 x Cloves garlic, minced
1 tbl Saltpeter (optiona) can be found in pharmacies
1/2 cup Warm water

 Method :
In America is also for pickled tongue (and listed as such in the book).
1. Wash and remove most of the fat from the tongue or brisket. Mix together all the spices and the garlic and rub well into the brisket.
2. Dissolve the salt peter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
3. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.
4. Cover with cold again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. If cooking tongue, peel ff the skin while still warm. Cool, slice thin, and place on a platter. Serve with mustard or horseradish