corned beef tongue

If I were not such a procrastinator, this is what I could’ve served for dinner last Monday night:


corned beef tongue
sous vide homegrown assorted carrots
potato-stuffed brussels sprouts
braised leeks
colcannon puree
whole-grain mustard crisps
pickled mustard seeds
malt reduction

corned beef tongue
2-3 beef tongues
2 qts cold water
12 oz kosher salt
4 oz brown sugar
1/4 oz sodium nitrate (optional, but will give the tongue its pink color)
3 bay leaves
2 cloves garlic
2 tsps black peppercorns
2 tsps mustard seeds
1 tsp whole allspice berries
1 tsp dried thyme

corning: Lay tongues in a single layer in a non-reactive container. Bring water, salt, sugar and sodium nitrate to boil in a stainless steel saucepan. Remove from heat and allow to cool. Pour brine over tongues, it should cover them by a few inches. Add remaining ingredients and place a heavy plate on top of tongues to keep them submerged. Cover and place in the refrigerator for 6-8 days. Remove tongues from brine. Discard brine and wash container. Return tongues to container, cover with fresh, cold water and allow to soak overnight in the refrigerator to remove excess salt.
cooking: Remove tongues from water and place them in a large pot. Add 1 large onion, 2 carrots, 2 stalks of celery and enough cold water to cover the tongues by a few inches. Simmer tongues for 3-4 hours or until very tender. (The tongues can also be cooked in a pressure cooker for 1 hour.)  Remove the skin while still warm. Wrap tongues tightly in plastic wrap and chill overnight. Slice thinly to serve.