Compressed Ox Tongue Cans
Ingredients
Directions
Prepare the tongue
Wash the ox tongues.
Trim the root and remove the wing bones.
Soak the tongues in the pickle solution until thoroughly cured.
Cook the tongues for 2 hours at 180°F (82°C).
Drain the tongues.
Chop the tongues into small pieces for stuffing.
Can and process
Stuff 1 pound 13 ounces of tongue into each 2-pound can.
Wipe the cans.
Seal the center vents after capping.
Process the cans in an open water bath at 212°F (100°C) for 2.5 hours.
Remove the cans.
Open the vents.
Seal the vents again.
Process the cans for an additional 1.5 hours.
Remove the cans.
Open the vents.
Seal the vents again.
Boil the cans in the water bath for 2.5 hours.
Cool and label
Remove the cans and cool them in a shower room.
Wash and label the cans.
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
- Ox tongue
- Forms the meat that makes up the canned contents, giving the product its main texture.
- Pickle solution
- Cures the tongue, adding flavor and helping preserve the meat before canning.
The step that matters
Processing the sealed cans in the water bath. Canned meat is low in acid, so it must be heated long enough at the right temperature to destroy harmful microbes. Shortening or skipping the processing times risks spoilage.
“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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