The combination of brining, simmering and then pickling may yield the most tender version of tongue you can find. Plus, the layers of flavor are rich and deep. Use a large beef tongue or two to three pork tongues to prepare this Pickled Tongue. This recipe can be enjoyed at home or taken on the go – as a preserved meat for outings or travel.
Pickling
According to Wikipedia, there is evidence of pickling with vinegar as far back as 2030 BCE and may have developed as far back as 2400 BCE in Mesopotamia. Pickling with fermentation or vinegar were traditionally used to preserve food – extending the seasonal shelf-life for every day use and for long travel journeys.
Today, nearly every culture employs both vinegar and fermentation pickling. Yes, there is some functional use, but these foods likely remain popular simply because they taste good.
Pickled Tongue
Pickled Tongue is no exception. I was suspicious if this recipe could compete with some of our favorite tongue recipes, but everyone enjoyed it. Moreover, we were also able to take the leftovers on a short travel journey which seemed apropos.
This recipe was adapted from The Fatted Calf’s version found in the excellent book In The Charcuterie. They recommend serving in salad or as an appetizer with Horseradish Salsa Verde.
Pickled (Beef or Pork) Tongue
Ingredients
- 1 large beef tongue or 3 pork tongues
For the brine
- 4 quarts water
- 250g salt
- 100g sugar (optional)
- 1 T peppercorns
- 1 T yellow mustard seeds
- 3 allspice berries
- 2 bay leaves
- 1 head of garlic, crushed
For pickling
- 2 cups cider vinegar
- 1/2 t salt
- 2 allspice berries
- 1 t peppercorns
- 3 cloves garlic
- 1 onion, sliced
Instructions
For the brine
- The brine must be heated to dissolve the salt, but cooled before it is poured over the meat. To facilitate this, heat as little water as possible to dissolve the salt, then add the remainder of the water to help cool the brine.
- In a large pot, combine 1 quart of water and remaining brining ingredients. Bring to a boil over medium-high heat - stirring all the while to dissolve the salt (and sugar, if using). Remove from heat and add remaining water, stirring well to mix solution well (dissolve any remaining salt) and to cool the brine.
- Once cool, rinse the tongues and place them in a glass or non-reactive container large enough to hold the tongue(s) and brine. Add the brine and refrigerate for 24-72 hours.
For the tongue
- Remove the tongue(s) from brine and rinse. Place in a large pot and fill with water to cover by at least 1-2 inches. Bring to a boil, skim any foam, and reduce heat to medium-low. Cover the pot and let the tongue(s) cook for 3 hours until they are tender when pierced with a knife. Make sure that there remains enough water in the pot to keep the tongue(s) submerged.
- When tender, reserve cooking liquid and remove tongue(s). Let cool for a few minutes (or under running water) and peel tongue(s). Return tongue to cooking liquid to let cool - the refrigerate until chilled.
For the pickle
- To make the pickling liquid, combine ingredients in a small saucepan over medium heat. Allow to simmer for 5-8 minutes. In the meantime, remove chilled tongue(s) and place in a clean glass bowl or jar. Allow pickling liquid to cool, then pour over tongue(s) to immerse completely. Cover this container and refrigerate for 2 days. Enjoy within 2 weeks.
Do you pickle the tongue whole or slice it first before pickling? I’m concerned that cutting off what I need as I go would require a lot of handling that could contaminate it down the line?
Hi @AuinAbq – I pickle it all whole. Two options – slice it all in one go after it’s been pickled and then take what you need each time (minimal contact). Or you could slice each time you are serving. Incidentally, I did slice the whole tongue all is one go, but in our family of 6, it was gone within about 36 hours. Another option would be to pickle pork tongues (smaller quantity) – also, then a whole tongue could be removed as a serving. Good luck!