Pickled Beef Tongue With Vinegar Recipes

PICKLED BEEF TONGUE BY EDDIE

PICKLED BEEF TONGUE BY EDDIE image

This is a good recipe. My Dad used to make it at least once a month. It is really good for a snack tray with other meets and cheese Don't forget the crackers

Provided by Eddie Jordan

Time 1h20m

Number Of Ingredients 5

Ingredients

1 beef tongue
2 c vinegar
1/4 c sugar
1 tsp salt
1 Tbsp pickling spice

Steps:

1. Cover tongue with cold water; simmer for 1 hour or until tender.
2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.

PICKLED TONGUE

Pickled Tongue image

Make and share this Pickled Tongue recipe from Food.com.

Provided by Cathleen Colbert

Categories Meat

Time P7DT5m

Yield 1 togue

Number Of Ingredients 9

Ingredients

1 beef tongue
3 cups vinegar
4 cups water
1 cup sugar (to taste)
2 large onions, sliced
1 teaspoon pickling spices
1 teaspoon mustard seeds
1 bay leaf
6 garlic cloves

Steps:

Boil tongue in salt water for 3 hours. Peel skin from the tongue.
Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
Add meat and boil for 10 minutes.
Cool and store in refridgerator for one week.
Slice tongue thinly to serve.

GRANDMA JENNIE'S PICKLED HEART AND TONGUE

Grandma Jennie's Pickled Heart and Tongue image

Ilo Rhines - when butchering cattle nothing went to waste

Provided by Christe Harwood

Categories Meat Appetizers

Number Of Ingredients 9

Ingredients

1 beef tongue
1 beef heart
vinegar
1-2 onions
salt
3-4 bay leaves
whole allspice
1/2 c sugar
1 pkg lemon jello

Steps:

1. Pressure cook tongue for 1/2 hour in water. Cool, peel and slice. Do not save the water!
2. Soak the heart in salt water overnight in the fridge. Cut into bite size pieces, trim fat.
3. Put to boil in pure vinegar with 1-2 onions, salt, 3-4 bay leaves and some whole allspice. Add 1/2 cup sugar, more if desired.
4. When tender remove meat from vinegar and bring vinegar back to boil, add a package of lemon juice, stir, return both heart & tongue to sauce and cool. Refrigerate.

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After brine period, drain, wash and soak the tongue in cold water, changing the water a few times over a period of 15-30 minutes or longer if too salty.
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