Beef Tongue, to Cure and Cook
Ingredients
Directions
Cure
Cure the beef tongue as directed for curing hams.
Cook and finish
Boil the tongue gently in water for 2 hours.
Remove the tongue from the pot and place it in cold water.
Peel off the outer skin of the tongue.
Cover the tongue with glaze 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
- Beef tongue
- Is the main cut; gentle boiling turns its dense muscle tender.
- Coarse sea salt
- Cures the meat, seasoning it and firming its texture during the curing period.
The step that matters
Boil the tongue gently. A gentle simmer cooks the dense muscle evenly and keeps it tender; a hard boil can toughen the meat and break up 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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