Beef Tongue Corned Beef

This recipe combines a standard corned beef brine with the not-so-common Beef Tongue. 

Making your own amazing corned beef is easy, it just takes some patience. And by "some" we mean a lot! This recipe takes two weeks from start to finish, so get started now to make the best corned beef sandwich or breakfast hash you've ever had. 

For this recipe, we've provided the recipe for a large batch of pickling spices, that stores bell in a cool, dry place. Once you make your own corned beef for the first time, you'll undoubtably want to do it again! 

    Beef Tongue Corned Beef

    Pickling Spice Ingredients

    1 Tbsp Black Pepper Corns

    1 Tbsp Mustard Seeds

    1 Tbsp Coriander

    1 Tbsp Red Pepper Flakes

    1 Tbsp All Spice

    1.5 tsp Mace

    1/2 tsp Cinnamon

    12 Crumbled Bay Leaves

    1 Tbsp Whole Cloves

    1.5 tsp Ground Ginger 

    Brine Ingredients

    8 Cups Water

    1 Cup Salt

    1/4 Cup Sugar

    .5oz Pink Curing Salt

    2 Cloves Garlic

    1 Tbsp Pickling Spice

     

    Preparation

    Step 1

    Combine brine ingredients in a large pot, heating and stirring until the salt and sugar have fully dissolved. Cool fully.  

    Step 2

    Submerge tongue in cooled brine, and vacuum seal or cover. Let sit in the refrigerator for 14 days. 

    Step 3

    Remove from brine and boil in a large pot of water for 2-3 hours. The brined cut of meat will already have lots of flavor, but you can add additional seasonings like red pepper flakes, garlic, bay leaves, and stock to the pot as desired. It can be a bit difficult to tell when it is done cooking due to the tough external layer of the tongue, so test the larger end which is uncovered. When you can easily poke through with a fork, it's time to take it out. 

    Step 4

    Remove the tongue from the pot and cool. When cool enough to handle, carefully peel, or cut away, the external layer of the tongue. All of the tough, whitish coating should be fully removed. 

    Step 5

    Slice to make sandwiches or serve alongside cabbage and potatoes, or cut into small cubes for hash.