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Pickled Tongue
Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Pickled Tongue
About This Recipe
| Yield: | 6 or more |
| Active time: | 30 minutes |
| Total time: | 4 hours 30 minutes for cooking; 1 week for brining and cooking |
| Special equipment: | 3 to 5 quart pot |
| This recipe appears in: | The Nasty Bits: Pickled Tongue Sandwiches |
Ingredients
- 1 calves or beef tongue
- For the brine:
- 3 quarts water
- 9 ounces brown sugar
- 27 ounces coarse sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 2 cloves
- For simmering:
- 1 bouquet garni
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 garlic bulb, halved
Procedures
-
1
Put all the ingredient from the brine into a large saucepan and stir well over low heat until the sugar and salt have dissolved. Bring to a boil, then turn off the heat and leave to cool.
-
2
Place the tongue in a plastic container and pour the brine over the tongue, using something heavy such as a ceramic bowl to weigh down the tongue in the liquid. Refrigerate for 4 to 5 days. On the fifth day, remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
-
3
Place the salted tongue in a pot along with the simmering ingredients. Bring to a boil, then reduce the heat to low and simmer for 3.5 to 5 hours, depending on the kind of tongue and the size. The tongue is ready when it is very soft. Peel away the rubbery lining.
-
4
Serve the tongue, both hot and cold, with horseradish and mustard. Thinly sliced tongue may be used for a sandwich on rye with plenty of mustard and horseradish.
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