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Recipe : ** Pickled Tongue

Pickled Tongue
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    2 h
  • Difficulty
    Very easy
  • Pause
    60 h
  • Ready in
    62 h 40
  • Price
    Very friendly budget
  • Rate:
             
 
The process of preparing pickled tongue requires from a few to many days, depending on which animal produced the tongue. The recipe below uses pork tongue and requires three to five days for the brining process. Beef tongue, depending on size, will require a couple of days more. Small tongues, like from veal or lamb, only need to be brined for a day or so. The completed, cooked tongue can be eaten hot, cold, or used as an ingredient in other recipes. Cold tongue, cut into small pieces, is particularly good served with a vinaigrette. Adjust the quantity of brine and poaching liquid depending upon the size of the tongues being pickled and the size of the container and saucepan being used.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Beef, beef tongue, beef tongue, Brine, lamb, pork, Pork, Veal, Veal, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ medium onion, peeled
  • 3 cloves fresh garlic (unpeeled)
  • ½ fresh bay leaf
  • ½ teaspoons dried thyme
  • ¼ teaspoons dried sage
  • 1 teaspoon mustard seed
  • 2 whole cloves
  • 6 whole black peppercorns
  • 30 g curing salt (0.6% sodium nitrite)
  • 150 g coarse sea salt
  • 50 g brown sugar
  • 3 l cold water
  • 20 ml white wine

  • Recipe preparation steps

  • 1
    Prepare the pickling brine: Place 2000 ml water, salts, and sugar in a non-reactive container large enough to hold the tongues, and dissolve the solids with the aid of a stick blender. Inject the centers of the tongues with some of the plain brine. Add the remaining brine ingredients (garlic, bay leaf, 1/4 teaspoons dried thyme, sage, mustard seeds, 1 whole clove, and black peppercorns). Place the tongues in the brine and weight in place. Cover and refrigerate.
  • 2
    Brine the tongues for 3 to 5 days. Each day, rotate the tongues so that none of their surfaces are not in contact with the brine.
  • 3
    Remove the tongues from the brine, reserving the garlic cloves and bay leaf. Rinse the tongues thoroughly with cold water. Place the tongues in a saucepan along with the reserved ingredients and the poaching liquid (remaining water, white wine, onion, remaining clove, and 1/4 teaspoons dried thyme). Bring to a boil, reduce to simmer, cover with a drop-lid, cover the saucepan, and cook until the meat is tender when pierced with a long fork, about 90 to 120 minutes.
  • 4
    Remove the tongues from the saucepan. Allow them to cool briefly. Peel the loose outer skin from the surface of the tongues.
  • 5
    Serve warm or cold, or use for another recipe.
  • Ready !