Go Back
Beef Tongue

Pickled Beef Tongue

Alan Steinberg

Ingredients
  

  • 1-1/2 cups kosher salt
  • ½ cup sugar
  • 4 teaspoons pink salt a.k.a. DQ curing salt #1
  • 3 cloves garlic minced
  • 4 tablespoons pickling spice
  • 1 Tongue 2-3 pounds
  • 1 carrot peeled and roughly chopped
  • 1 medium onion peeled and cut in two
  • 1 celery stalk roughly chopped.

Instructions
 

  • 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.
  • Peel tough skin after the tongue cools so you can handle it and your done. If it tastes too salty, place in the refrigerator and that will reduce the salt taste as cold foods taste less salty after being in the refrigerator. If it's still too salty, soak in cold water with frequent water changes, but keep cold.