In ancient times, anything small and granular was referred to as corn, which in this case, is salt and has nothing to do with corn. Corning or salting was a method of curing and preserving the meat. Beef tongue is a rich cut of meat enjoyed for its distinct flavour and unique texture. A seasoned brine is used to immerse the tongue and refrigerated for several days. Then, pressure cooked until tender with the tough outer skin peeled and discarded. The tongue is sliced and consumed cold as an hors d'oeuvre or for sandwiches. Preparation is simple and easy, resulting in a flavourful delicacy.
Saltpetre (potassium nitrite) converts the natural hemoglobin in meat to methemoglobin, which imparts the distinctive pink colour and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. Since corned tongue is known for its distinctive colour, I have added saltpetre. It can be omitted with the end product looking gray (like normal cooked meat) but will not differ in taste.
Beef tongue is a good source of protein, vitamins and minerals. It contains iron which prevents anemia and zinc that boost the immune system. High in fat (including saturated fat) and cholesterol, tongue should be consumed in moderation.
Saltpetre (potassium nitrite) converts the natural hemoglobin in meat to methemoglobin, which imparts the distinctive pink colour and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. Since corned tongue is known for its distinctive colour, I have added saltpetre. It can be omitted with the end product looking gray (like normal cooked meat) but will not differ in taste.
Beef tongue is a good source of protein, vitamins and minerals. It contains iron which prevents anemia and zinc that boost the immune system. High in fat (including saturated fat) and cholesterol, tongue should be consumed in moderation.
Corned or Salted Tongue
(Serves 8 or 10)
Ingredients:
3.50 lbs or 1.5 kgs beef tongue
Cooking the tongue
Ingredients:
6 cups water
2 cinnamon sticks (1.5-inch each)
10 cloves
10 whole black peppercorns
Brine
Ingredients:
6 cups water
2 cinnamon sticks (1.5-inch each)
10 cloves
10 whole black peppercorns
2 teaspoons saltpetre
1/4 cup lime juice
1 teaspoon sugar
1 tablespoon table salt
Method:
Prepare the brine in a stainless steel pan by bringing the 6 cups of water to a boil with all the ingredients except lime juice. Allow to cool in a glass bowl large enough to accommodate the tongue.
In the meantime, wash and clean tongue. Trim off any loose skin and glands found at the base of the tongue. Pierce all over with a fork or meat tenderizer with spikes and set aside.
Once the brine comes to room temperature, add the lime juice and tongue. Place a non-reactive small dish to weigh down the tongue. Cover bowl and refrigerate for 5 to 7 days. The longer the tongue sits in the brine, it will get a chance to penetrate the centre. Thus, flavouring and colouring the tongue.
Note:
After 7 days, discard the brine and rinse the tongue under cold running water.
In a pressure cooker, add the water and spices listed under cooking along with the tongue. Pressure cook for 1 hour 30 minutes until fork-tender. Place tongue on a cutting board. Peel off the outer thick skin and discard.
Cut tongue into slices, serve as an hors d'oeuvre or use for sandwiches.
Note:
(Serves 8 or 10)
Ingredients:
3.50 lbs or 1.5 kgs beef tongue
Cooking the tongue
Ingredients:
6 cups water
2 cinnamon sticks (1.5-inch each)
10 cloves
10 whole black peppercorns
Brine
Ingredients:
6 cups water
2 cinnamon sticks (1.5-inch each)
10 cloves
10 whole black peppercorns
2 teaspoons saltpetre
1/4 cup lime juice
1 teaspoon sugar
1 tablespoon table salt
Method:
Prepare the brine in a stainless steel pan by bringing the 6 cups of water to a boil with all the ingredients except lime juice. Allow to cool in a glass bowl large enough to accommodate the tongue.
In the meantime, wash and clean tongue. Trim off any loose skin and glands found at the base of the tongue. Pierce all over with a fork or meat tenderizer with spikes and set aside.
Once the brine comes to room temperature, add the lime juice and tongue. Place a non-reactive small dish to weigh down the tongue. Cover bowl and refrigerate for 5 to 7 days. The longer the tongue sits in the brine, it will get a chance to penetrate the centre. Thus, flavouring and colouring the tongue.
Note:
- If tongue is not completely submerged, then turn it over every day to brine evenly.
After 7 days, discard the brine and rinse the tongue under cold running water.
In a pressure cooker, add the water and spices listed under cooking along with the tongue. Pressure cook for 1 hour 30 minutes until fork-tender. Place tongue on a cutting board. Peel off the outer thick skin and discard.
Cut tongue into slices, serve as an hors d'oeuvre or use for sandwiches.
Note:
- Leftover tongue can be refrigerated, consumed within a couple of days or frozen for later use.
- If tongue is brined without the outer skin (removed by the butcher), then pressure cooking time may vary. Check tongue if tender after 30 minutes of cooking, then intervals of 15 minutes.
- Saltpetre can be substituted with curing salt available at Highland Farms, Canada. I used saltpetre.
- Slice the tongue thinly starting from the tip at an angle. I have cut them thick to prepare chilli fry (John’s favourite).
- Tongue was cooked after 5 days of brining.
