Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.
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- Clean, trim and wash beef tongue
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- Salt and rub the tongue
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- Fully cover the tongue with salt so it will cure
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- Refrigerate the salt covered tongue for 1 week
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- Remove the tongue from salt
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- Rinse and scrub tongue lightly
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- Tongue, onion, garlic, ginger, soy, thyme and chili garlic paste
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- Cover with stock or water and simmer for 3-5 hours till cooked threw
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- Remove tongue from liquid once it has cooled fully in liquid
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- Carefully slice skin and pull away from tongue meat
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- Fully braised corned tongue
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- Portions from the fattiest part of the tongue
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- Seared tongue on seeded sourdough with brussels sprout leaves
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- Farm egg, mustard, shredded horseradish and blue cheese
I like the sprouts on there man!!! Awesome layout for recipes!!!!
This looks awesome. What made you decide on that particular mix of flavors for the braising liquid, rather than the traditional corned beef flavors?
To Barzelay
I really like how the combination of those flavors taste and I feel it brings a nice balance to a gamey braised item. It’s nice for sauce or clarifying for terrine or consomme. I have also used the braising liquid for noodle soup with a bunch of fresh veggies, chicken, herbs and chinese mustard.
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i like to add herbs and spices on the foods i cook.’;.
I use lots of Herbs and Spices on our home cooked food. They make our foods so tasty.~~`
herbs and spices can really make any food so tasty and yummy*:’
Herbs and Spices are essential in making the best gourmet and pasta:*`
Herbs and Spices are always essential in making the perfect recipe at home and in restaurants’:`
herbs and spices are great additions for your foods and pastry,i’ve been using them for several years -’.