1 beef tongue 1000 g water 1000 g ice 120 g salt 6 g Prague powder #1 80 g brown sugar 2 star anise 1 tbsp whole black peppercorns 1 tbsp white peppercorns 1 tbsp mustard seeds 1 tbsp coriander seeds 1 tbsp allspice berries 6 cloves 3 bay leaves
Pressure Cooking Stage
1/2 head cabbage, roughly chopped 1 onion, halved 1 L chicken or beef stock Water
Thousand Island Dressing
1 cup mayonnaise 2 tbsp yellow onion, minced 2 tbsp ketchup 2 tbsp sweet relish 1 tsp lemon juice 1/2 tsp sweet paprika Salt, to taste
Other
Sauerkraut Rye bread Swiss cheese
Steps
Brine the Beef Tongue
In a pot, combine the water, salt, Prague powder, brown sugar, star anise, black & white peppercorns, mustard seeds, coriander seeds, allspice, cloves, and bay leaves. Bring it to a boil and make sure all the salt and sugar is dissolved. Remove from the heat. Fill a large container with ice and pour the hot brine over the ice. Once cooled, add the beef tongue and brine in the fridge for 5-7 days. Brine the beef tongue for 5-7 days.
Cook the Beef Tongue
Remove the beef tongue from the brine and rinse with water to prevent it from getting too salty. Cook in dutch oven with the cabbage, onion, chicken or beef stock, and enough water to cover and cook in oven at 200 F for about 4 hours. Pressure cooker: high pressure for 1 hour. Remove from the liquid, cover/wrap and let cool for 30 minutes then peel off the skin.
Assemble the Sandwich
Combine all the ingredients for the thousand island dressing. Slice the beef tongue into 0.5 cm / 0.25 inch slices. Toast the rye bread with Swiss cheese. Assemble the sandwich with the thousand island dressing, a large portion of corned beef tongue, and sauerkraut.
Look, I'm not against trying new and creating new receipts. Also, I'm not against the cow or sheep tongues, trying and creating new receipts from imagination, sometimes ending up good and delicious but when internet chefs makes new receipts from scratch and pretends it's good one of the best and delicious thing they ever had after failing or actual taste being like s*it its makes me sick don't pretend don't lie on the internet therse a kids believes and thinks that everything they see in online is ritgh and good please don't do that
I saw your ad of the new Szechuan crisper but honestly they are bland and don't really taste much like szechuan flavor. Their best flavor is still All dressed hands down
10 Comments
Recipe (Printable version on pattyplates.com)
Corning Brine
1 beef tongue
1000 g water
1000 g ice
120 g salt
6 g Prague powder #1
80 g brown sugar
2 star anise
1 tbsp whole black peppercorns
1 tbsp white peppercorns
1 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp allspice berries
6 cloves
3 bay leaves
Pressure Cooking Stage
1/2 head cabbage, roughly chopped
1 onion, halved
1 L chicken or beef stock
Water
Thousand Island Dressing
1 cup mayonnaise
2 tbsp yellow onion, minced
2 tbsp ketchup
2 tbsp sweet relish
1 tsp lemon juice
1/2 tsp sweet paprika
Salt, to taste
Other
Sauerkraut
Rye bread
Swiss cheese
Steps
Brine the Beef Tongue
In a pot, combine the water, salt, Prague powder, brown sugar, star anise, black & white peppercorns, mustard seeds, coriander seeds, allspice, cloves, and bay leaves.
Bring it to a boil and make sure all the salt and sugar is dissolved. Remove from the heat.
Fill a large container with ice and pour the hot brine over the ice.
Once cooled, add the beef tongue and brine in the fridge for 5-7 days.
Brine the beef tongue for 5-7 days.
Cook the Beef Tongue
Remove the beef tongue from the brine and rinse with water to prevent it from getting too salty.
Cook in dutch oven with the cabbage, onion, chicken or beef stock, and enough water to cover and cook in oven at 200 F for about 4 hours.
Pressure cooker: high pressure for 1 hour.
Remove from the liquid, cover/wrap and let cool for 30 minutes then peel off the skin.
Assemble the Sandwich
Combine all the ingredients for the thousand island dressing.
Slice the beef tongue into 0.5 cm / 0.25 inch slices.
Toast the rye bread with Swiss cheese.
Assemble the sandwich with the thousand island dressing, a large portion of corned beef tongue, and sauerkraut.
if only saurkraut didn't taste like used gym socks that spent the night in someones sweaty ass
U gon send me some right?
Beef tongue not for me. Tried it once and never again
Beef tongue is one of those meats I have no confidence in cooking right but I'll eat it if someone who's familiar with it does.
Beef tongue is underrated it’s so good
To thick
Look, I'm not against trying new and creating new receipts. Also, I'm not against the cow or sheep tongues, trying and creating new receipts from imagination, sometimes ending up good and delicious but when internet chefs makes new receipts from scratch and pretends it's good one of the best and delicious thing they ever had after failing or actual taste being like s*it its makes me sick don't pretend don't lie on the internet therse a kids believes and thinks that everything they see in online is ritgh and good please don't do that
I saw your ad of the new Szechuan crisper but honestly they are bland and don't really taste much like szechuan flavor. Their best flavor is still All dressed hands down
Beef tongue is actually really good
A lengua Reuben sounds fire