Pickled Tongue
"I was astonished when I didn't find a single recipe for this traditional Basque appetizer."
- Ready In:
- 168hrs 5mins
- Ingredients:
- 9
- Yields:
-
1 togue
ingredients
- 1 beef tongue
- 3 cups vinegar
- 4 cups water
- 1 cup sugar (to taste)
- 2 large onions, sliced
- 1 teaspoon pickling spices
- 1 teaspoon mustard seeds
- 1 bay leaf
- 6 garlic cloves
directions
- Boil tongue in salt water for 3 hours. Peel skin from the tongue.
- Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
- Add meat and boil for 10 minutes.
- Cool and store in refridgerator for one week.
- Slice tongue thinly to serve.
Questions & Replies
-
Do you keep the tongue in the brine in the fridge or do you discard the brine and wrap the tongue and refrigerate? -
Hello! Thank you for the recipe! How long will the tongue last in your fridge once it is pickled? Thanks
Reviews
-
This is exactly the way my grandmother and mother made tongue ?? Couldn’t find any other recipe on my regular food apps. Good work Tongue is the best
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
