📝 About This Recipe
A true cornerstone of the 'Smoked & Cured' tradition, this brine-cured specialty transforms a humble cut into a buttery, melt-in-your-mouth delicacy. Through a patient wet-cure infused with aromatic pickling spices and a slow, gentle simmer, the meat develops a deep savory profile and a remarkably tender silken texture. Whether sliced thin for a classic deli sandwich or served warm with a sharp mustard, this dish is a masterclass in the art of preservation and patience.
🥗 Ingredients
The Meat
- 3-4 lbs Beef Tongue (fresh, well-trimmed)
The Curing Brine
- 2 quarts Water (filtered)
- 1 cup Kosher Salt
- 2 teaspoons Pink Curing Salt #1 (Prague Powder #1 for color and safety)
- 1/2 cup Brown Sugar (packed)
- 5 cloves Garlic (smashed)
- 3 tablespoons Pickling Spice (containing mustard seed, coriander, and bay)
The Cooking Liquid
- 1 large Yellow Onion (quartered)
- 1 large Carrot (roughly chopped)
- 1 large Celery Stalk (roughly chopped)
- 1 tablespoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
In a large stainless steel pot, combine the water, kosher salt, pink curing salt, brown sugar, and pickling spices. Bring to a boil, stirring until the salts and sugar are completely dissolved.
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2
Remove the brine from the heat and allow it to cool to room temperature, then refrigerate until completely chilled (below 40°F/4°C).
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3
Rinse the beef tongue thoroughly under cold water. Place the tongue into a large, non-reactive container (glass or food-grade plastic) or a heavy-duty gallon-sized zip-top bag.
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4
Pour the chilled brine over the tongue, ensuring it is completely submerged. If using a container, weight the tongue down with a heavy plate to keep it under the liquid.
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5
Seal the container and refrigerate for 5 to 7 days. Turn the tongue once every 24 hours to ensure the cure penetrates evenly from all sides.
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6
After the curing period, remove the tongue from the brine and discard the liquid. Rinse the tongue very well under cold running water to remove excess surface salt.
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7
Place the tongue in a large Dutch oven or stockpot. Add the onion, carrot, celery, peppercorns, and bay leaves.
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8
Cover the ingredients with fresh cold water by at least 2 inches. Bring to a gentle boil over medium-high heat.
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9
Once boiling, reduce the heat to a very low simmer. Skim off any foam that rises to the surface during the first 20 minutes of cooking.
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10
Cover and simmer gently for 3 to 3.5 hours, or until the meat is very tender and a skewer slides into the thickest part with no resistance.
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11
Remove the tongue from the hot liquid. While it is still warm (but safe to touch), use a paring knife to nick the skin at the tip and peel it away from the meat. It should come off in large strips if the tongue is sufficiently cooked.
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12
Trim away any fatty, gristly bits from the root (the thick end) of the tongue. Let the meat rest for 20 minutes before slicing if serving warm, or chill completely for easier thin slicing.
💡 Chef's Tips
Always use Pink Curing Salt #1 (sodium nitrite) to achieve the classic rosy color and to prevent spoilage during the long brine. Peeling the tongue while it is still warm is crucial; if it cools completely, the skin will bond back to the meat and become difficult to remove. For the best texture, ensure the cooking liquid never reaches a rolling boil—a gentle simmer keeps the proteins from toughening. If you find the meat too salty after cooking, soak the sliced pieces in a little warm beef stock for 10 minutes to leach out excess salt. Invest in a sharp carving knife to get those paper-thin deli-style slices that make this dish so elegant.
🍽️ Serving Suggestions
Serve chilled and thinly sliced on dark rye bread with plenty of spicy brown mustard and horseradish. Pair with a crisp, acidic German Riesling or a cold Pilsner to cut through the richness of the meat. Serve warm as a main course alongside buttery mashed potatoes and a side of braised red cabbage. Dice leftovers and sauté with onions and potatoes for a premium 'Cured Tongue Hash' topped with a poached egg. Accompany with a platter of sour pickles, pickled beets, and sharp white cheddar cheese.