Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.
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- Clean, trim and wash beef tongue
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- Salt and rub the tongue
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- Fully cover the tongue with salt so it will cure
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- Refrigerate the salt covered tongue for 1 week
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- Remove the tongue from salt
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- Rinse and scrub tongue lightly
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- Tongue, onion, garlic, ginger, soy, thyme and chili garlic paste
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- Cover with stock or water and simmer for 3-5 hours till cooked threw
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- Remove tongue from liquid once it has cooled fully in liquid
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- Carefully slice skin and pull away from tongue meat
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- Fully braised corned tongue
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- Portions from the fattiest part of the tongue
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- Seared tongue on seeded sourdough with brussels sprout leaves
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- Farm egg, mustard, shredded horseradish and blue cheese
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I like the sprouts on there man!!! Awesome layout for recipes!!!!
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This looks awesome. What made you decide on that particular mix of flavors for the braising liquid, rather than the traditional corned beef flavors?
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To Barzelay
I really like how the combination of those flavors taste and I feel it brings a nice balance to a gamey braised item. It’s nice for sauce or clarifying for terrine or consomme. I have also used the braising liquid for noodle soup with a bunch of fresh veggies, chicken, herbs and chinese mustard. -
Pingback from Mission Street Food « Grocery Eats on December 14, 2008 at 12:26 am
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i like to add herbs and spices on the foods i cook.’;.
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I use lots of Herbs and Spices on our home cooked food. They make our foods so tasty.~~`
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