Corned or Smoked Beef Tongue
Ingredients
Directions
Prepare
Soak the tongue in water for 24 hours before boiling.
Cook
Boil the tongue for 3 to 4 hours, depending on its size.
Remove the skin immediately after taking it out of the pot.
Press and serve
Place the tongue in a jar, coiled up with the tip outside, and weigh it down.
Once cold, loosen the sides with a knife and turn it out.
Slice horizontally to ensure both fat and lean meat are included.
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
- Provides the meat itself, with fat and lean layers that the slicing step is meant to balance.
The step that matters
Remove the skin immediately after taking it out of the pot.. The skin is easiest to peel while the tongue is still hot and tender; once it cools and firms, the skin clings more tightly and tears more easily.
“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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