Boiled Tongue
Ingredients
Directions
Prepare
If using a dried tongue, soak it for at least 12 hours; if pickled, soak for 2-3 hours.
Place the tongue in a pot with plenty of cold water and the bunch of savory herbs.
Cook and serve
Bring to a boil gradually, skim the surface, and then simmer gently until tender.
Remove the skin, garnish with cauliflower or Brussels sprouts, and serve.
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
- Tongue
- Its dense muscle becomes tender and silky only after long, gentle simmering in water.
- Savory herbs
- Add a light aromatic flavour to the cooking water as the tongue simmers.
The step that matters
Bring to a boil gradually and simmer gently. Heating slowly and holding a gentle simmer keeps the surface from churning and toughening, letting the connective tissue soften into a tender result. Skimming removes foam that can cloud the broth and carry impurities.
“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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