Pickled Tongue
Discover the rich and savory delights of Pickled Tongue, a timeless delicacy that combines old-world charm with bold, complex flavors. This recipe transforms a tender beef tongue into a tangy masterpiece through a brine infused with aromatic spices like cloves, mustard seeds, and coriander, paired with fresh garlic, onion, and carrots. After a slow and glossy simmer, the tongue becomes irresistibly tender, with a melt-in-your-mouth texture that makes it a standout addition to sandwiches, salads, or charcuterie boards. Perfect for adventurous cooks looking to explore nose-to-tail eating, this dish pairs tradition with innovation, delivering a flavorful culinary experience. Whether served warm or chilled, Pickled Tongue is a hearty and versatile centerpiece for your next meal!
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Recipe Information
Ingredients
- 1 whole beef tongue
- 8 cups water
- 0.5 cup kosher salt
- 0.25 cup sugar
- 0.5 cup white vinegar
- 10 whole peppercorns
- 2 whole bay leaves
- 3 smashed garlic cloves
- 1 large onion
- 4 whole clove
- 1 tablespoon mustard seeds
- 1 teaspoon coriander seeds
- 2 medium, sliced carrots
Instructions
Wash the beef tongue thoroughly under running cold water and set aside.
In a large stockpot, combine 8 cups of water, kosher salt, sugar, and white vinegar. Heat over medium heat, stirring until the salt and sugar are fully dissolved. Remove from heat and let cool completely.
Once the brine has cooled, add the peppercorns, bay leaves, smashed garlic, cloves, mustard seeds, coriander seeds, carrots, and sliced onion to the pot.
Place the beef tongue into the brine, ensuring it is completely submerged. Cover the pot with a lid or plastic wrap and refrigerate for 24 hours for a full pickling effect.
After 24 hours, remove the tongue from the brine and rinse it lightly under cold water.
Place the tongue in a clean large stockpot and fill it with enough water to cover the tongue by at least 2 inches. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Reduce the heat to a gentle simmer and cook the tongue for 3-4 hours, or until it is tender and the outer skin peels off easily when pierced with a fork.
Once the tongue is cooked, remove it from the pot and let it rest until cool enough to handle. Peel off the tough outer skin and trim any excess fat or gristle.
Slice the tongue thinly and serve immediately, or store it in the refrigerator submerged in some of the strained cooking liquid to keep it moist.
Enjoy it warm, cold, or incorporated into sandwiches or charcuterie boards!
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 54510 mg | 2370% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 66.6 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 4480 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
