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LOCATION: Recipes >> Preserving Meats >> Corned Tongue 01

Print this Recipe    Corned Tongue 01

Corned Tongue
Yield: 6 Servings

beef tongue
kosher salt
1/2 c dark brown sugar
2 bay leaves, crumbled
1/2 ts allspice, whole, bruised
1/2 ts peppercorns, bruised
2 ts coriander seeds, bruised
1 ts mustard seeds, bruised
2 garlic cloves, peeled

Select a ceramic, glass or enameled crock or bowl large enough to
hold both the tongue and enough brine to cover the tongue by two
or more inches. Be sure the container will fit in the refrigerator.
To determine the brine quantity needed, enclose the tongue in a
plastic bag and run cold water into the container to cover the
bagged meat by two to three inches. Remove the tongue. Stir kosher
salt gradually into the water, dissolving thoroughly each time,
until an egg will float in it. (This will run about a cup and a
half of salt.) Remove the egg once it's served its purpose and pour
the brine into a pot. Stir all the other ingredients into the
brine and bring to a boil, then simmer, covered, for 15 minutes.
Let brine cool completely. Remove the tongue from the plastic bag
and prick it well all over with a skewer or larding needle. Return
to the crock. Once the brine has cooled, pour it over the tongue.
Cover with Saran, then add a plate (weighted, if need be) to keep
the meat well under the surface. Cover the whole crock with Saran
and refrigerate for 10 days to 2 1/2 weeks (allow three days a
pound curing time). Turn the meat every few days, and be sure to
keep it always sunk in the brine. To cook: Put the tongue in a
pot with water to cover by several inches, two or three carrots
coarsely chopped, a whole onion or two (peeled), a few tablespoons
of vinegar, and simmer, partly covered, until the meat is very
tender. Remove from the stock, and slit the skin and peel it away.
Serve hot or cold.

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