Pickled Tongue Recipes
JOAN NATHAN'S PICKLED TONGUE OR BRISKET
Steps:
- Gather the ingredients.
- Wash and remove most of the fat from the tongue or brisket.
- In a bowl, mix together the salt, spices, brown sugar, and garlic. Rub the mixture all over the meat. Place the meat in a large, nonmetal container that will fit in your refrigerator or a plastic zip-top bag.
- Dissolve the saltpeter in the warm water and pour over the meat. Weigh the meat down with a plate and something heavy on top, like a clean stone or brick, and cover the container with a lid or plastic wrap. Refrigerate for 10 to 14 days, turning the meat every 2 to 3 days.
- Remove the meat from the pickling solution and place it in a large pot of cold water. Bring to a boil, remove the meat, and discard the water. Repeat this process 3 more times.
- Place the meat in the pot and cover with cold water again; bring to a boil, reduce the heat, and simmer , covered, for about 2 hours or until tender.
- If cooking tongue, peel the skin off while it is still warm. Cool the meat and slice thinly.
- Serve on a platter with mustard or horseradish or as a sandwich.
- Enjoy.
Nutrition Facts : Calories 524 kcal, Carbohydrate 2 g, Cholesterol 239 mg, Fiber 0 g, Protein 35 g, SaturatedFat 15 g, Sodium 2329 mg, Sugar 1 g, Fat 41 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
BOILED TONGUE
My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.
Provided by BLOSSOMFARM
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 6
Number Of Ingredients 2
Steps:
- Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.
Nutrition Facts : Calories 470.1 calories, Cholesterol 218.5 mg, Fat 36.9 g, Protein 31.9 g, SaturatedFat 13.4 g, Sodium 495.2 mg
PICKLED TONGUE
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
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.
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- Brine for 5 to 7 days in the fridge making sure the tongue remains submerged in the brine. Shake the brine container a few times during the week to assure distribution of the mixture which can settle a bit.
- 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.
- Pressure cook for 25 minutes on high if using a stove top pressure cooker. A bit more if using an electric pressure cooker. Let the pressure cooker cool by natural means.
- After opening, test for tenderness. If more cooking is needed do again for 5-10 minutes and reopen. Do this until firm tongue to your liking is achieved.
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