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Corned tongue November 25, 2012

Posted by inspiredbywolfe in Innards, Pork.
Tags: ,

It’s been well established that I’m a fan of tongue. I’m also a huge fan of corned beef. So it made sense to combine the two and finally make corned tongue. I was all excited to get going – it was going to take a week to brine the tongue so I wanted to get started right away!

To make the brine, I basically used the same brine I’d previously when making corned beef. I added sugar, salt, pink salt, juniper berries, bay leaves, peppercorns, allspice and some chili to boiling water, and stirred until the sugar and salt was dissolved. When it was cool, I put the tongue in the brine and weighed it down with a plate. I set this in the fridge to await the brining process.

When the week was up, I removed the tongue from the brine and gave it a rinse. Then I transferred it to the pressure cooker and added various aromatics such as garlic, onion, parsley, bay leaves and peppercorns. I added some water and then put the pressure cooker on for about an hour.

Another great use of the pressure cooker! To have tongue ready in about an hour is just great. I was so happy to have the tongue ready so quickly!

Once it had cooked and cooled, I began the process of peeling the skin away and then chopping the meat up.

I was very happy to see that that brine had apparently penetrated all the way into the tongue. The tongue was very tender and seemed softer than previously when I’ve boiled tongue on the stove.

Once I’d peeled it and chopped it up, I made some quick sides to go with the tongue: some salad of rocket and pickles, and some silverbeet with garlic and lemon. While I generally prefer my corned meats with horseradish (the super spicy kind), I decided this time to go with some French mustard, as I thought the herbs would pair well with the tongue.

As you can see, the brine didn’t actually penetrate all the way to the centre of the tongue. While the corned flavour permeated throughout the meat, I would have preferred if it was uniformly coloured all the way through too. I suppose this means a longer brine period next time – perhaps a week and a half or even two weeks.

Corned tongue is definitely something I’ll do again as it combines many of my favourite food elements and is a lovely meal. While I’ll be very impatient next time waiting the extra time for the brine to properly permeate throughout the meat, hopefully the results will be worth it.


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