Pickled beef, also known as pickled pork, remains a staple in Louisiana cuisine, where it is most often used to season pots of simmered beans, smothered greens, or leafy greens. The supremely tender, pre-seasoned meat from the brine can be used to break down and saturate the other ingredients in the pot with its delicious flavors. Wait to add additional salt before tasting the cooked beans—the salt released from the pickled beef should be enough to season the pot.
Savoy bag of pickled pork
Still Acadiana, Now Widely Available.
At most Louisiana grocery stores, pickled beef is readily available in chunks, smaller pieces, or slices from brands like Richard's and Savoie's, which classify themselves as "Cajun," and Vaucresson's, which free email address list philippines claims Creole as its heritage. No matter, the aromatics and spices used in the brining process are much the same. If pickled beef isn't available in your area, it's available online, but you can easily make it yourself:
Pickled Pork Recipe
Ingredients:
1 quart distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Louisiana-style hot sauce, such as Tabasco
1 bay leaf
6 cloves garlic, peeled and crushed
1 tablespoon kosher salt
12 whole black peppercorns
2 pounds boneless pork butt or rib tips, cut into 2-inch cubes