Ox Tongue, to Cure
Ingredients
Directions
Prepare
Check the tongue for bruises and remove any that are found.
Rub a little coarse sea salt on the tongue and let it drain.
Cure
Submerge the tongue in pickle for 2 to 3 weeks, depending on its size.
For a medium-sized tongue, a little over a fortnight is usually sufficient.
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
- The main meat, which the cure penetrates and firms over the curing period.
- Coarse sea salt
- Draws moisture from the surface and seasons the meat before it sits in the pickle.
- Pickle no. 1 or no. 2
- Cures the meat, preserving it and giving it its pink colour and characteristic flavour.
The step that matters
Leaving the tongue in the pickle for the right time. The cure must penetrate fully to the centre of the meat. Too short a time leaves the middle uncured and unsafe, while too long makes the meat overly salty and firm. Size determines how long the cure takes to reach the centre, so the timing should follow the tongue's size.
“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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