Corned Tongue Recipe

Corned Tongue

Ingredients

1 tongue, beef
1 water, as needed
1 salt, kosher, as needed
1 egg, in shell
1/2 cup sugar, brown, dark
2 bay leaf, crumbled
1/2 tsp allspice, whole, bruised
1/2 tsp peppercorns, bruised
2 tsp coriander seeds, bruised
1 tsp mustard seeds, bruised
2 garlic clove, peeled

Preparation

Select a ceramic, glass or enameled crock or bowl large enough to
hold both the tongue and enough brine to cover the tongue by two or
more inches. Be sure the container will fit in the refrigerator. To
determine the brine quantity needed, enclose the tongue in a plastic
bag and run cold water into the container to cover the bagged meat by
two to three inches. Remove the tongue. Stir kosher salt gradually
into the water, dissolving thoroughly each time, until an egg will
float in it. (This will run about a cup and a half of salt.) Remove
the egg once it's served its purpose and pour the brine into a pot.
Stir all the other ingredients into the brine and bring to a boil,
then simmer, covered, for 15 minutes. Let brine cool completely.
Remove the tongue from the plastic bag and prick it well all over
with a skewer or larding needle. Return to the crock. Once the brine
has cooled, pour it over the tongue. Cover with Saran, then add a
plate (weighted, if need be) to keep the meat well under the surface.
Cover the whole crock with Saran and refrigerate for 10 days to 2 1/2
weeks (allow three days a pound curing time). Turn the meat every
few days, and be sure to keep it always sunk in the brine. To cook:
Put the tongue in a pot with water to cover by several inches, two or
three carrots coarsely chopped, a whole onion or two (peeled), a few
tablespoons of vinegar, and simmer, partly covered, until the meat is
very tender. Remove from the stock, and slit the skin and peel it
away. Serve hot or cold.

 

 

Servings: 6