Easy Pickled Beef Tongue Recipes

Pickled Beef Tongue The Healthy Foodie

WEBSep 25, 2014 · Cover your beef tongue place it in a 250F oven for about 6 hours or until the meat is super tender and pulls apart when you tug at it …

1. Add all the ingredients, except for the tongue, to a large stockpot and bring to the boil. Stir until the salt is completely dissolved, then kill the heat and let the brine come down to room temperature. If at all possible, place it in the fridge and let it cool overnight. To speed up the process, you could also add only half of the water to the stockpot and put the other half in the freezer, then add the cold water to the brine once it has boiled and the salt has completely dissolved.
2. After the meat is done curing, rinse it under cold running water and place it in a Dutch oven; add onions, garlic, celery and carrots and cover with cold water. Discard brine.

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Pickled Beef Tongue Clover Meadows Beef

WEBSep 15, 2016 · 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 …

1. 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.
2. 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.
3. 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.
4. 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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