Many people don’t like tongue because of the texture, but cooking it like this solves the problem. It’s a perfect recipe that makes the tongue tender and delicious!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Beef Tongue


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jill Baker
  • Yield: 1 tongue 1x

Ingredients

Units Scale

1 Fresh Beef Tongue, about 3 lbs.

For The Cure
2 c. Kosher Salt
1 c. Sugar
2 Tbsp. Coriander
2 Tbsp. Whole Black Peppercorns
2 tsp. Chili Flakes
2 Tbsp. Fennel Seed
1 tsp. Caraway

Smoking Chips

2 c. Mirepoix; two parts onion, one part celery, one part carrot


Instructions

  1. Using a jaccard (meat tenderizer) punch the whole tongue evenly about 20 times.
  2. Rub the tongue in the cure mix and refrigerate it for 48 hours.
  3. Set the chips on fire using one pan, then smother the fire with a small amount of water. Transfer the smoldering chips to the bottom half of a two-part perforated/nonperforated pan.
  4. Put the tongue in the top, then cover it tightly with tin foil. Poke 1 or 2 small holes in tin foil for smoke to escape.
  5. Cold smoke for 1 hour.
  6. Place the tongue in a stockpot and cover with 1 inch of water. Add mirepoix. Bring to a boil, then turn down to just above simmer and cook 2 hours.
  7. Remove the tongue and cool it in an ice bath. When it’s cool enough to handle, peel off the outer skin. Wrap the tongue in plastic wrap and store in the refrigerator.
  8. When ready to serve the tongue, slice it thin like deli meat for sandwiches or cut thick slices and grill.

Notes

This also works nicely warmed up with chick stock and served with lentils.

Great served with Salsa Verde, found here.

Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.