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Need a pickled tongue recipe.

n
nvcook Feb 11, 2009 08:01 PM

I'm not much for the "nasty bits" but my husband has an obsession with a thinly sliced pickled tongue he had on a hunting trip years ago. Fortunately (or un ), tongue is readily available here. I would very much appreciate your recipes and maybe I can even become a convert! In fairness, there are a few Basque restaurants here, and when I had tongue, I liked it very much, until I knew what it was (I'm turning my chow bagde and decoder ring in now *sigh*). Anyhoo, I told my husband about this website and he got very excited. Seems he has a deer AND elk heart in the freezer *big sigh*. Thanks in advance

  1. eight_inch_pestle Apr 20, 2011 12:49 PM

    I think pretty much any recipe for corned beef would be great with tongue. In fact, we're having corned tongue with poached eggs and roasted beets tonight. Our corning technique from the River Cottage Meat Book. Not pickled, but I'm guessing your man would enjoy.

    1. m
      mizhil Feb 4, 2010 04:09 AM

      The following email came from my Auntie to me a few nights ago.
      I love getting old family recipes!
      I couldn't think of anyone who'd appreciate it, until I thought of Chow Hound!
      So for any "Tongue Lovers"
      Here is one form the old family recipe file! Hilary D

      I Hil, I just had two thin slices of pickled tongue with salt and freshly ground pepper and I thought, who would enjoy this with me. Well my sister, but I can't e-mail her cuz she doesn't do that and YES, my niece. I finally found a recipe on line which was very much like Mom's and Mamma Heric's. You don't need a veal tongue for this a regular cow tongue works just great. Cover the tongue with water. Add 1 teaspoon salt for each quart of water. Cover tightly and cook slowly until tender, about 2 1/2 to 3 hours. When the tongue is tender, remove the skin by plunging the tongue in cold water, and cut away the roots. Keep enough broth to almost cover the tongue and add 3 cups of vinegar (I use regular distilled white), 3/4 cup of sugar to 1 cup. 1/2tsp whole cloves, 2 tsp allspice, 1 bay leaf, 1 stick cinnamon, 1/4 tsp ground pepper. I actually used 2 Tab pickling spices, and 3 bay leaves. I didn't have a fresh cinammon stick. Simmer covered for 1 hour. Put in a plastic container and put in the fridge for a day or two. To eat, slice on the diagonal and fee the very tip to the dog as it is actually kind of creepy. Serve on a nice cracker or crostini with salt and pepper. FABULOUS. Love French Aunt Linnie *** Don't let it sit in the cold water as the skin starts to pull away and then kind of reconnects. Plunge, watch it begin to pull away and use your fingers and a small paring knife to peel it off. Love you.

      1 Reply
      1. re: mizhil
        4
        4Snisl Apr 20, 2011 12:12 PM

        I am clearing out my freezer to make room for (inevitable) fruit picking with the approach of warmer weather. Just started to thaw a tongue, and look forward to trying this recipe! It is written adorably and I think the results will be just as tasty!

      2. porker Feb 11, 2009 09:52 PM

        I posted my pickled pork tongue here
        http://chowhound.chow.com/topics/523671

        Don't know much about heart except, except marinated, skewered, and grilled, peruvian style (anticuchos as pointed out).

        2 Replies
        1. re: porker
          n
          nvcook Feb 12, 2009 12:05 PM

          Thanks for reposting for me. DH thinks it looks like a winner!

          1. re: nvcook
            porker Feb 12, 2009 02:54 PM

            As I mentioned, 5 to 8 is a good amount to first try. If you do only one, it seems to be lotsa work for little result.
            If you do 3 dozen and don't like it, it'll seem like lotsa work *and* expense.

            If he liked pickled tongue in the past, he'll most likely enjoy this.
            Lemme know how it works out
            GL

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