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Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Recipe Facts
Ingredients
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1 calves or beef tongue
For the Brine:
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3 quarts water
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9 ounces brown sugar
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27 ounces coarse sea salt
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1 teaspoon black peppercorns
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1 teaspoon juniper berries
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2 cloves
For Simmering:
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1 bouquet garni
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1 carrot, chopped
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1 onion, chopped
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1 celery stalk, chopped
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1 garlic bulb, halved
Directions
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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.
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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.
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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.
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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.
Special equipment
3 to 5 quart pot
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
169 | Calories |
13g | Fat |
2g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 169 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 5g | 23% |
Cholesterol 75mg | 25% |
Sodium 638mg | 28% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 11g | |
Vitamin C 1mg | 6% |
Calcium 23mg | 2% |
Iron 2mg | 9% |
Potassium 117mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |