Best 4 Pickled Tongue Recipes
Embark on a culinary adventure with pickled tongue, a delectable delicacy enjoyed worldwide. This unique dish, often prepared using beef or pork tongue, offers a savory and tangy flavor profile that has captivated taste buds for centuries. In this article, we present a diverse collection of pickled tongue recipes, each offering a distinct taste experience. From the classic Pickled Beef Tongue to the spicy Szechuan Pickled Tongue, our recipes cater to a variety of preferences. Additionally, we provide a comprehensive guide on how to pickle tongue at home, ensuring a safe and successful pickling process. Whether you're an experienced cook or a novice in the kitchen, our recipes and guide will empower you to create this delightful dish in the comfort of your own home. Get ready to tantalize your taste buds with the exquisite flavors of pickled tongue!
Here are our top 4 tried and tested 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.
GRANDMA JENNIE'S PICKLED HEART AND TONGUE
Ilo Rhines - when butchering cattle nothing went to waste
Provided by Christe Harwood
Categories Meat Appetizers
Number Of Ingredients 9
Steps:
- 1. Pressure cook tongue for 1/2 hour in water. Cool, peel and slice. Do not save the water!
- 2. Soak the heart in salt water overnight in the fridge. Cut into bite size pieces, trim fat.
- 3. Put to boil in pure vinegar with 1-2 onions, salt, 3-4 bay leaves and some whole allspice. Add 1/2 cup sugar, more if desired.
- 4. When tender remove meat from vinegar and bring vinegar back to boil, add a package of lemon juice, stir, return both heart & tongue to sauce and cool. Refrigerate.
PICKLED BEEF TONGUE BY EDDIE
This is a good recipe. My Dad used to make it at least once a month. It is really good for a snack tray with other meets and cheese Don't forget the crackers
Provided by Eddie Jordan
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Cover tongue with cold water; simmer for 1 hour or until tender.
- 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
- 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
- 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
- 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.
PICKLED BEEF TONGUE SANDWICH BY EDDIE
Beef tongue sandwich is just one way you can use a beef tongue. When your guests taste this you will get raves. It takes a while to prepare, but well worth it. NOTE: This was my Great Granddad's recipe. I don't know that some of my pictures have lines in them. might be the camera
Provided by Eddie Jordan
Categories Sandwiches
Time 5h30m
Number Of Ingredients 14
Steps:
- 1. Put all the ingredients from the brine into a large sauce pan and stir well over low heat until the salt and sugar has dissolved. Bring to a boil, turn off heat and let cool.
- 2. Place the tongue in a plastic container and pour the brine over the tongue using something to weigh down the tongue in the liquid. Refrigerate 4 to 5 days. On the 5th day remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
- 3. Place the salted tongue in a pot along with the simmering ingredients, bring to a boil then reduce heat to low and simmer 3 to 5 hours depending on the size of the tongue. The tongue is ready when very soft. Peel away the rubbery lining.
- 4. Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.
Tips:
- Choose the Right Tongue: Opt for a fresh, plump tongue from a young animal for the best results.
- Thoroughly Clean the Tongue: Remove any excess fat, glands, and connective tissue from the tongue before cooking.
- Parboil the Tongue: This step helps remove impurities and excess salt, resulting in a cleaner flavor.
- Use a Flavorful Brine: Create a flavorful brine using a combination of water, salt, sugar, spices, and herbs to enhance the taste of the tongue.
- Simmer Gently: Bring the brine to a boil, then reduce heat and simmer the tongue gently for several hours or until tender.
- Cool and Peel the Tongue: Once cooked, transfer the tongue to an ice bath to stop the cooking process. Then, peel off the outer layer of skin easily.
- Slice and Serve: Slice the pickled tongue thinly and serve it as an appetizer or main course with your desired accompaniments.
Conclusion:
Pickled tongue is a versatile and flavorful dish that can be enjoyed in various ways. By following the tips and instructions provided in this article, you can create a delicious and impressive pickled tongue that will surely delight your taste buds. Experiment with different brines and spices to find the flavor combination that best suits your preferences. Whether you serve it as an appetizer, main course, or part of a charcuterie board, pickled tongue is sure to be a hit among your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary adventure to create this unique and satisfying dish. Happy pickling!
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