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Cure beef tongue yourself

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Ingredients for 1 servings:

  • 1 beef tongue(s), fresh
  • 5 tbsp curing salt
  • 1 tbsp sugar
  • 5 peppercorns, black
  • 2 juniper berries
  • 2 carnations

Instructions

Working time approx. 5 minutes; Rest time approx. 14 days 12 hours 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 14 days 12 hours 25 minutes

The curing process makes the tongue taste better and look more appealing

Boil 1 liter of water in a saucepan with the curing salt, sugar, and spices, then let it cool completely. Place the tongue in a large freezer bag, pour in the brine, and seal the bag tightly. Store the tongue in the vegetable compartment of the refrigerator for at least 10 days, but 14 days is better. After that, the tongue is ready to be used in other ways. For example, for tongue ragout, sliced ​​with a mustard sauce, or in an asparagus ragout. All three recipes can be found in my recipes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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