Pickled Beef Tongue By Eddie Recipes
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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