Pickled tongue is sometimes served as part of a rustic charcuterie platter. Thinly sliced, pickled calf's tongue is best garnished with a bit of horseradish sauce or brown, grainy mustard.
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours, 5 minutes
Yield: 12 servings pickled tongue
- 1 calf's tongue
- 2 quarts water
- 2 teaspoons salt
- 3 cups white vinegar
- 3/4 cup granulated sugar
- 1 small cinnamon stick
- 1/4 teaspoon ground black pepper
- 4 whole cloves
- 1/4 teaspoon ground allspice
- 1 bay leaf
How to make pickled tongue:
Cover the tongue with 2 quarts of water and 2 teaspoons salt. Bring the water to a gentle simmer and cook the tongue, covered for 2 to 2 1/2 hours, until it is tender.
Remove the cooked tongue from the broth and rinse it. Trim the roots of the tongue off and discard them. Place the tongue back into the broth and drain all but enough broth to come up to the top of the tongue.
Add the remaining ingredients to the pan, cover, and simmer the tongue for an additional hour. Place the tongue and the brine into a non-reactive container and store in the refrigerator for 48 hours before serving.
Serve the pickled tongue thinly sliced with brown mustard.
This pickled tongue recipe makes 12 servings.