Boiled Tongue
Ingredients
Directions
Prepare
Wash the smoked tongue and soak it in cold water overnight.
Boil
Place the tongue in a pot with cold water and bring to a steady boil.
Boil the tongue for four hours.
Peel and cool
Remove the tongue, peel off the skin, and return it to the hot water.
Let it cool in the water for the rest of the day or overnight.
Slice
Slice the tongue lengthwise, starting from the outside of the bend.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Smoked tongue
- Long, gentle boiling breaks down its tough connective tissue, making the meat tender and sliceable.
The step that matters
Boil the tongue for the full four hours. The tough connective tissue in tongue breaks down slowly into gelatin with long, steady heat. Stopping early leaves the meat firm and chewy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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