Pickled Beef Tongue: A Surprisingly Delicious Delight

Pickled Beef Tongue

Wait, wait!!! Hold on a second! I know what you’re thinking – pickled beef tongue might not be at the top of your list of favorite foods. But trust me, it’s time to give this unique dish a chance.

Recently, I’ve been exploring the world of offal and organ meats, trying to incorporate them into my diet. From liver to heart, head to kidneys, and now, tongue, I believe in the nose-to-tail philosophy. If an animal has given its life to nourish us, it’s only fair that we honor it by making the most of it. And let me tell you, I was pleasantly surprised by how amazing pickled beef tongue turned out to be.

Pickled Beef Tongue

Now, before you dismiss it, let me assure you that once you get past the initial aversion to the fact that it’s an actual tongue you’re dealing with, the experience becomes so much easier. Take a close look at the meat – the taste buds and texture are truly fascinating. There’s nothing gross about it, I promise.

Pickled Beef Tongue

To start, rinse the tongues thoroughly and place them in a large non-reactive bowl. It’s time to whip up a homemade brine, which is incredibly easy. Just bring water, spices, pickling salt, and a pinch of curing salt to a boil. Yes, curing salt may seem unusual, but it helps preserve the meat and maintain its vibrant pink color. If you prefer, you can experiment with celery juice powder as an alternative.

Pickled Beef Tongue

Once the brine is ready, let it cool completely and pour it over the beef tongues. Make sure the meat is fully submerged, using a plate or similar object to weigh it down if necessary. Now, it’s time for the curing process to work its magic. Place the bowl in the fridge and let it sit for 12 to 14 days, checking daily to ensure the tongues remain submerged.

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Pickled Beef Tongue

After the curing period, rinse the tongues under cold water and transfer them to a Dutch oven. Add onions, garlic, celery, and carrots, covering everything with cold water. No need to peel the vegetables – their skin adds even more flavor to the cooking liquid.

Pickled Beef Tongue

Cover the Dutch oven and place it in a 250F oven for approximately 6 hours. The meat should become tender and easily pull apart with a fork when done. Now comes the part when you’ll need to remove the skin, but don’t worry—it comes off effortlessly once the meat has cooled slightly.

Pickled Beef Tongue

The tongue meat is somewhat stringy, but in the best possible way. Its gelatinous texture, especially when warm, adds to its melt-in-your-mouth tenderness. Think of it as a flavorful cross between smoked ham and corned beef.

Pickled Beef Tongue

Slice the tongue across the grain, and serve it with a dollop of good quality Dijon mustard and a few spears of tangy fermented pickles. The flavor combination is simply divine. If you’re feeling adventurous, you can also enjoy it cold or use it to create mouthwatering sandwiches. Trust me, you won’t regret giving this underappreciated cut of meat a chance.

Stay tuned for my next post, where I’ll share a creamy and cheesy casserole recipe that will fool even the most skeptical diners into thinking they’re enjoying a ham-based dish. Your taste buds and your brain will thank you!

For more mouthwatering recipes and delectable options, check out Rowdy Hog Smokin BBQ.

Pickled Beef Tongue