Corned Beef Tongue

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