LizStreithorst
Senior Cook
I just put my tongue in the brine. It's supposed to soak in the brine for at least a week before I braise it. I might go 2 weeks. Good things come to those who wait.
Beef tongue
- Thread starter LizStreithorst
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Kayelle
Chef Extraordinaire
Interesting Liz. I've always just boiled mine fresh until tender. I'm intrigued by your method.
LizStreithorst
Senior Cook
I tried making one by just boiling it and the results were not close to the Jewish Deli's when I lived in NJ. this time before I bought the tongue I looked around to find out how Jews do it. I found this recipe. I'll let you know in a couple of weeks how it comes out. https://jewishfood.wordpress.com/2009/10/12/pickled-beef-tongue/
Chief Longwind Of The North
Certified/Certifiable
Wow! You're a trooper. I couldn't leave my tongue in a glass of milk for five minutes, let alone a week, and I love milk.
(Ok, it wasn't all that funny. But you know me and my cornball humor.)Oh, you mean the cow tongue. Yeh, he won't mind. He's up there with his dad and grandpa, not to mention he mom and grandma, eating from a perfect field on a perfect day.
Good luck with your tongue trial. If my DD's ever read this, they'd be rolling their eyes at me.
Seeeeeeya; Chief Longwind of the North
LizStreithorst
Senior Cook
I wondered if I'd get a comment like that when I wrote "I put my tongue in the brine and will leave it to soak for at least a week" It does sound humorous.
My personal tongue is just fine where it is...permanently stuck in my cheek.
My personal tongue is just fine where it is...permanently stuck in my cheek.
cinisajoy
Senior Cook
Chief,Wow! You're a trooper. I couldn't leave my tongue in a glass of milk for five minutes, let alone a week, and I love milk.
Oh, you mean the cow tongue. Yeh, he won't mind. He's up there with his dad and grandpa, not to mention he mom and grandma, eating from a perfect field on a perfect day.
Good luck with your tongue trial. If my DD's ever read this, they'd be rolling their eyes at me.
Seeeeeeya; Chief Longwind of the North
Share that peace pipe.
On topic, I am in awe of the OP.
LizStreithorst
Senior Cook
Gosh, in awe of me for this? Anyone can do this. Easy peasy. Most of the time I'll spend on it will be waiting for the brine to work in the fridge and waiting for a 250 degree oven to do it's magic.
Kayelle
Chef Extraordinaire
Liz, do you have follow along directions for us? SousChef (DH) is Jewish and raised in New York but he has no first hand experience or memory of it being prepared.
Edit: Whoops, I just saw your link. Thanks Liz
Edit: Whoops, I just saw your link. Thanks Liz
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Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I too would be very interested in how it goes!
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CharlieD
Chef Extraordinaire
Pickled tongue is definitely an acquired taste. I for one hate it, even though I grew up Jewish, eating Jewish food. To pickle it you basically can use corn beef recipe. It is exactly the same idea. Good luck.
LizStreithorst
Senior Cook
I left it in the brine for 13 days because I wanted it to penetrate the tongue through and through. I stuck it in the 250 oven at 10:30 this morning. The aroma is fantastic making me drool in anticipation but it has to stay in the oven for 3 more hours. However will I survive for that long smelling it and being unable to eat it?
I will be heart broken if it disappoints me. I'll let y'all know.
I will be heart broken if it disappoints me. I'll let y'all know.
GotGarlic
Chef Extraordinaire
Good luck with it. I can't get past the look of it. Just freaks me out 
But I hope you enjoy it
But I hope you enjoy it LizStreithorst
Senior Cook
lol. It wasn't a pretty sight when I removed it from the brine and gave it a wash. It looked like a big dead tongue. I got over it because I know how wonderful it can taste.
Kayelle
Chef Extraordinaire
I hope it peels easily for you Liz. They peel easily when they're boiled but I'm wondering about it being dry baked.
LizStreithorst
Senior Cook
It's cooking in a 24 oz of a good dark beer. It will be fine.
Kayelle
Chef Extraordinaire
Great, I thought you were dry roasting it.
LizStreithorst
Senior Cook
BTW, it was superb.
Kayelle
Chef Extraordinaire
OK, that's it. Now I'm really game to try it. I have just the right tall container to brine it in the fridge but it's see through. Hope I can keep anyone but us from seeing the inside of our fridge for two weeks. 
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LizStreithorst
Senior Cook
Hi hope you like it as much as I. The tongue didn't give me the heebie jeebies when it was fresh and I'd I put it in the brine, only when I took it out 13 days later. Who knows why? I just made myself get over it.
I may brine my own corned beef next time I get the yearning for it. I have to drive to the next town to dread Walmart for a corned beef. The local supermarket will cut me a piece of brisket that is better quality than the packaged corned beef.
I may brine my own corned beef next time I get the yearning for it. I have to drive to the next town to dread Walmart for a corned beef. The local supermarket will cut me a piece of brisket that is better quality than the packaged corned beef.
Kayelle
Chef Extraordinaire
I think I'll wrap the see through container with paper and rubber brands so it can have some privacy for it's long sleep.
