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Tongue Confit

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  • Author: Jill Baker
  • Yield: 2 1/2 pounds 1x


Beef or pork tongue has long been an unused or underused organ as of late! It is very mild so usually it’s best smoked just to add flavor to it, but this recipe will do the trick in the flavor profile as well.

Utilizing the method of confiting it is the best way to ensure a longer shelve life in your fridge (as long as it stays submerged in the fat.)

Once the tongue is prepared, use it on a sandwich, for your meat pies, in tacos, or even on it’s own on a charcuterie board served at room temperature! The possibilities with this dish is endless!


Units Scale

1 1/2 quarts (1.5 liters) Lard; rendered duck fat or even vegetable oil will do
3 lbs. (1.5 kilograms) Smoked Beef or Pork Tongue
20 Whole Black Peppercorns
6 Juniper Berries
4 Whole Cloves
3 Bay Leaves


Preparing the Tongue:
1. Choose a pot or dutch oven in which the tongue will fit snugly; ideally this should be a taller but shorter width pot.
2. Preheat oven to 200 degrees (F) (preferably 180 (F) if your oven goes that low, but 200 (F) will work just fine)
3. Melt fat over medium heat and add in the tongue and seasonings. Ensure the tongue is completely submerged, if it isn’t, add more fat.
4. Bring dish up to 180 degrees (F) and transfer to the oven, uncovered.
5. Cook the tongue until completely tender, usually 4-5 hours.

To Use Immediately:
1. Allow dish to cool but is still warm.
2. Remove tongue from the fat and peel the skin off.
3. Slice thin and serve

To store (if not serving immediately):
1. Allow tongue and fat to cool completely. Do not peel the tongue if storing.
2. Place in an air-tight container and place in your refrigerator.

**Ensure the tongue is FULLY submerged in the fat in order for it to keep for longer than a week (can store up to 6 months in the fridge as long as it stays fully submerged in the fat.)**


Always peel the tongue (best to do while it is still warm) before serving. Leave unpeeled if storing long term.

Excerpt taken from Pâté, Confit, Rillette, Brian Polcyn with Michael Ruhlman

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