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Ingredientes
- 1 x Tongue, beef Water, as needed
- 1 x Salt, kosher, as needed
- 1 x Egg, in shell
- 1/2 c. Sugar, brown, dark
- 2 x Bay leaf, crumbled
- 1/2 tsp Allspice, whole, bruised
- 1/2 tsp Peppercorns, bruised
- 2 tsp Coriander seeds, bruised
- 1 tsp Mustard seeds, bruised
- 2 x Garlic clove, peeled
Direcciones
- Select a ceramic, glass or possibly enameled crock or possibly bowl large sufficient to hold both the tongue and sufficient brine to cover the tongue by two or possibly more inches. Be sure the container will fit in the refrigerator. To determine the brine quantity needed, enclose the tongue in a plastic bag and run cool water into the container to cover the bagged meat by two to three inches. Remove the tongue. Stir kosher salt gradually into the water, dissolving thoroughly each time, till an egg will float in it. (This will run about a c. and a half of salt.) Remove the egg once it's served its purpose and pour the brine into a pot.
- Stir all the other ingredients into the brine and bring to a boil, then simmer, covered, for 15 min. Let brine cold completely.
- Remove the tongue from the plastic bag and prick it well all over with a skewer or possibly larding needle. Return to the crock. Once the brine has cooled, pour it over the tongue. Cover with Saran, then add in a plate (weighted, if need be) to keep the meat well under the surface.
- Cover the whole crock with Saran and chill for 10 days to 2 1/2 weeks (allow three days a lb. curing time). Turn the meat every few days, and be sure to keep it always sunk in the brine. To cook: Put the tongue in a pot with water to cover by several inches, two or possibly three carrots coarsely minced, a whole onion or possibly two (peeled), a few Tbsp. of vinegar, and simmer, partly covered, till the meat is very tender. Remove from the stock, and slit the skin and peel it away. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 26mg | 1% |
| Potassium 57mg | 2% |
| Total Carbs 19.93g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 17.86g | 12% |
| Protein 1.24g | 2% |
