Nose to Tail Cooking - Brined Beef Tongue

Beef tongue is a wonderfully diverse cut of meat, which can be cooked in a number of ways. We love beef tongue not only because it is delicious, but it helps promote 'tongue to tail' eating and reduces food waste!

We like to brine beef tongue before cooking, the tongue is then simmered with aromatic veg… delicious!

Ingredients

  • 1 x whole ox tongue
  • 200g brown sugar
  • 300g flaky salt
  • 2 litres of water
  • 2 bay leaves
  • 5 whole black peppercorns
  • 2 large carrots
  • 1 leek
  • 3 whole onions
  • 2 sprigs of thyme

The Method

  1. In a large pot, mix the water with the brown sugar, salt, peppercorns and bay leaves.
  2. Boil until the salt and sugar are both dissolved, then turn the heat off and allow the brine to cool.
  3. Once the brine has cooled, place the tongue into a container and pour the brine over it. If the tongue isn't submerged, place a heavy dish on top to squish all of the tongue into the brine.
  4. Keep the tongue covered brining in the fridge for around 7 days.
  5. After the tongue is brined, we like to simmer on a low heat in a crock pot or slow cooker with all of the veg and thyme.
  6. Simmer for 3-4 hours, and peel the skin off the tongue whilst it is still warm.
  7. Slice or dice the tongue, and serve with sides of your choice and enjoy!

Why not try nose to tail cooking for yourself with our organic beef tongue, available to buy as a half or whole tongue.

Back to blog