Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.
Clean, trim and wash beef tongue
Salt and rub the tongue
Fully cover the tongue with salt so it will cure
Refrigerate the salt covered tongue for 1 week
Remove the tongue from salt
Rinse and scrub tongue lightly
Tongue, onion, garlic, ginger, soy, thyme and chili garlic paste
Cover with stock or water and simmer for 3-5 hours till cooked threw
Remove tongue from liquid once it has cooled fully in liquid
Carefully slice skin and pull away from tongue meat
Fully braised corned tongue
Portions from the fattiest part of the tongue
Seared tongue on seeded sourdough with brussels sprout leaves
Farm egg, mustard, shredded horseradish and blue cheese
I like the sprouts on there man!!! Awesome layout for recipes!!!!
This looks awesome. What made you decide on that particular mix of flavors for the braising liquid, rather than the traditional corned beef flavors?
I really like how the combination of those flavors taste and I feel it brings a nice balance to a gamey braised item. It’s nice for sauce or clarifying for terrine or consomme. I have also used the braising liquid for noodle soup with a bunch of fresh veggies, chicken, herbs and chinese mustard.