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Recipe : *** Pickled Tongue (Langue A L’Ecarlate)

Pickled Tongue (Langue A L’Ecarlate)
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    2 h 05
  • Difficulty
    Very easy
  • Pause
    120 h 30
  • Ready in
    123 h 10
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

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  • 3 cloves, fresh garlic (unpeeled)
  • ½ fresh bay leaf
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • 1 teaspoon mustard seed
  • 6 wholeblack peppercorn
  • 2 whole cloves
  • ½ medium onion, peeled
  • 1 kg fresh pork tongues
  • 30 g curing salt (0.6% sodium nitrite)
  • 150 g coarse sea salt
  • 50 g brown sugar
  • 3 l cold water
  • 250 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 (fresh bay leaf, half of dried thyme,dried sage, mustard seed,1 clove, 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 (1000ml water, the remaining dried thyme, white wine, 1 clove and onion). 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 !