Homemade cured beef tongue

Ingredients for 4 servings:

• 1 beef tongue(s), approx. 1.2 – 1.5 kg, fresh, from a specialist butcher
• 1 liter vegetable broth, without salt, prepared from the vegetable peels
• 2 large onions, roughly diced
• 4 small carrots, roughly diced
• 1 small parsley root(s), roughly diced
• 2 stalk(s) Celery, roughly diced
• 2 tbsp honey (bee honey)
• 2 tbsp vinegar
• 2 tbsp curing salt from a specialist butcher or wholesaler
• 2 tbsp pepper, coarsely crushed
• 5 tbsp mustard seeds
• 6 allspice berries, roughly crushed
• 10 juniper berries, crushed
• 1 tsp, heaped rosemary, dried

Instructions

Working time approx. 10 minutes; Rest period approx. 10 days; Cooking/baking time approx. 45 minutes; Total time approx. 10 days 55 minutes

easy and simple, for subsequent cooking, frying, baking or braising

Make the vegetable broth from the washed vegetable peels. Place the peels in a pot, cover with water, bring to a boil, and simmer for about 30-45 minutes. Then strain the broth through a sieve or filter it through a kitchen towel. Add all ingredients except the beef tongue to the vegetable broth and simmer gently for about 15 minutes so that all the spices can develop in the broth. Let the spice broth cool and then strain it through a sieve. Pour the broth into a freezer bag and add the beef tongue. If possible, seal the bag with a bag sealer. If you don’t have access to a bag sealer, seal the bag with a rubber band. Store the bag in the bottom compartment of the refrigerator for at least 10 days, but preferably 14 days. This ensures the tongue is perfectly marinated in the brine. The tongue can now be cooked in any way you like: boil, fry, bake, or steam. Tastes good as a bread topping, pickled or even as a delicious roast.