📝 About This Recipe
A cornerstone of the traditional British cold larder, this tender, slow-simmered beef tongue is pressed to create a dense, silky texture that is perfect for elegant sandwiches. Brined with aromatic spices and simmered until it melts in the mouth, it represents the height of classic British charcuterie. Whether served on crusty farmhouse bread or as part of a grand cold meat platter, its rich, savory depth is an unforgettable culinary experience.
🥗 Ingredients
The Meat & Brine
- 1.5 kg Fresh Beef Tongue (scrubbed clean)
- 100 grams Coarse Sea Salt (for initial soaking)
Poaching Liquor
- 2 medium Carrots (roughly chopped)
- 1 large Onion (peeled and halved)
- 2 pieces Celery Stalks (roughly chopped)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (fresh or dried)
- 4 pieces Cloves (whole)
- 4 sprigs Fresh Thyme
For Serving & Sandwiches
- 1 loaf Sourdough or Farmhouse White Bread (thickly sliced)
- 1 jar English Piccalilli (high quality, chunky)
- 1/2 cup Horseradish Cream (mixed with a little crème fraîche)
- 1 bunch Watercress (washed and trimmed)
- 50 grams Unsalted Butter (softened)
👨🍳 Instructions
-
1
Begin by soaking the beef tongue in a large bowl of cold water with 100g of sea salt for 24 hours in the refrigerator. This draws out impurities and seasons the meat deeply.
-
2
After soaking, rinse the tongue thoroughly under cold running water to remove excess salt.
-
3
Place the tongue in a large, heavy-bottomed stockpot. Cover with fresh cold water and bring to a boil over high heat.
-
4
Once boiling, skim off any grey foam that rises to the surface using a slotted spoon to ensure a clean poaching liquor.
-
5
Add the carrots, onion, celery, peppercorns, bay leaves, cloves, and thyme to the pot. Reduce the heat to a very gentle simmer.
-
6
Cover the pot partially and simmer for 3 to 3.5 hours. The tongue is ready when a skewer slides into the thickest part with absolutely no resistance.
-
7
Remove the tongue from the liquid and place it on a tray. While it is still hot (but manageable), use a sharp knife to nick the skin at the tip and peel it away entirely. It should come off in large sheets.
-
8
Trim away any fatty, gristly bits from the root (the thick end) of the tongue to leave a clean, neat muscle.
-
9
To 'press' the tongue: Curl the tongue into a circular shape inside a cake tin or a specialized tongue press. Place a heavy weight (like a cast iron skillet or several food cans) on top to compress the meat as it cools.
-
10
Refrigerate the weighted tongue for at least 6 hours, or overnight. This creates the firm, sliceable texture essential for the cold larder.
-
11
Once chilled and set, remove from the tin. Slice the tongue as thinly as possible using a very sharp carving knife.
-
12
Assemble the sandwich: Liberally butter two slices of bread, spread one side with horseradish cream, layer several slices of tongue, add a dollop of piccalilli, and top with peppery watercress.
💡 Chef's Tips
Don't skip the soaking process; it is vital for the color and flavor of the final meat. Always peel the tongue while it is hot; if it cools down, the skin will stick and become very difficult to remove. Save the poaching liquid! Strain it and use it as a rich base for beef stews or soups. For the best sandwich texture, slice the meat against the grain at a slight diagonal. If you don't have a tongue press, two identical loaf tins—one nested inside the other with weights—work perfectly.
🍽️ Serving Suggestions
Pair with a glass of chilled English Ale or a crisp, dry cider. Serve as part of a 'Ploughman’s Lunch' with sharp Cheddar and pickled onions. Accompany with a side of hot, English mustard for those who enjoy a bit of heat. A simple salad of bitter greens and radishes cuts through the richness of the meat beautifully. For a modern twist, serve on toasted rye bread with quick-pickled cucumbers.