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Spiced Corned Beef

A dish of calves' tongues cured in a spiced brine and simmered until tender, then sliced and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and parsley are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,866 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Spiced Corned Beef

Ingredients

Directions

Prepare

  1. Prepare a brine for the tongues.

  2. Pour the brine over the tongues and let them sit for a week.

  3. After a week, wash the tongues and place them in a stewpan with enough water to cover.

Cook and store

  1. Simmer for three hours.

  2. Once cooked, plunge them into cold water, peel off the skin, and store the meat in a cool place.

Serve

  1. When ready to serve, slice the meat thinly and arrange on a dish, garnishing with parsley.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calves' tongues
Provide the meat that is cured in brine and then simmered until tender.
Brine
Salts and seasons the tongues during the week-long cure, firming and flavouring the meat.

The step that matters

Simmering the cured tongues. Salt curing alone does not make tongue tender; a long, gentle simmer breaks down connective tissue. Boiling hard can toughen and break the meat, so keep the water at a gentle simmer.

“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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