Tradition dictates a home-cooked corned beef tongue as the perfect addition to your festive feast. However, tongue does need to be prepared correctly. If this is your first time cooking the dish, we’re sharing a method that will wow your guests with rich flavour and spectacular festive flair!
Corned beef tongue
- 1 whole beef tongue
- 1 cup salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme
- Water for boiling
In a large pot, combine the kosher salt, brown sugar, black peppercorns, mustard seeds, coriander seeds, minced garlic, bay leaves, and thyme.
Add enough water to the pot to submerge the beef tongue completely. Stir the mixture until the salt and sugar are dissolved.
Place the beef tongue in the brine, ensuring it is fully submerged. You can use a heavy plate or a zip-top bag filled with water to weigh down the tongue and keep it submerged.
Refrigerate the pot with the tongue in the brine for at least 5 days. This allows the flavours to penetrate the meat and gives it that distinct corned beef taste.
After the brining period, remove the beef tongue from the brine and rinse it thoroughly under cold water.
Place the tongue in a large pot and cover it with fresh water. Bring the water to a boil and then reduce the heat to a simmer.
Allow the tongue to simmer for approximately 3-4 hours or until it becomes tender. You can check for doneness by inserting a fork into the thickest part of the tongue; it should go in easily.
Once the tongue is tender, remove it from the pot and let it rest for a few minutes.Slice the tongue thinly against the grain. The corned tongue is now ready to be served.
Corned tongue makes a great leftover meal the next day. Try it on toast with mayonnaise and mustard!
ALSO SEE: Chicken Feet
Published by Woman&Home.
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