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Beef Tongue

A preserved beef tongue cooked by soaking, boiling, and pressing, then sliced for serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tongue

Ingredients

Directions

Prepare

  1. Soak the corned beef tongue in water for 24 hours before boiling.

Cook and press

  1. Boil the tongue for 3 to 4 hours, depending on its size.

  2. Remove the skin immediately after taking it out of the pot.

  3. Coil the tongue in a jar with the tip outside the root and place a weight on top.

  4. Once cold, loosen the sides with a knife and turn it out.

Serve

  1. Slice horizontally to serve, ensuring fat and lean meat are together.

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

What each ingredient does

Corned beef tongue
Is the main cut; brining and long simmering make it tender and seasoned throughout.

The step that matters

Removing the skin while the tongue is hot. The skin peels off most easily while still hot; once it cools, it clings to the meat and can tear the surface.

“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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