tongue tied

[hotgoblin]

Hi all
Have been given a pickled ox tongue. What do I need to do, if anything, to be able to eat it. Years ago I remember having tongue (possibly pressed) in sandwiches.

I don't know for how long it was pickled before being given to me in a plastic bag which I have put in the fridge. I assume it was given to me the same day as it came out of the pickling solution.

Thanks for any help on this one

[saucisson]

Do you know how it has been treated, ie I assume it is as yet uncooked?

Dave

[hotgoblin]

hi dave
uncooked so far we dont know how it was treated
thanks mo

[wheels]

The norm would be to cook it and then press it - I've not done it myself, but sorted out a load of recipes for a local guy who was given one.

He curled it around in his sister's best cake tin , and put a brick on it to press it.

As I recall you cooked it in water - long and slow, skinned it, then rolled it and put it in a round tin with the reduced cooking liquor, applied weight, and the rolled tongue set in the jelly that the liquor produced.

Oddley does it, here's what he says:

When ready, wash the tongue. Place in a deep pan of cold water, add all of the simmering stock ingredients. Bring to the boil and simmer for 2-3 hours or until cooked and the small bones at the base can be easily pulled out. The tongue is ready when it feels tender when tested with a skewer.
While still warm, skin the tongue and trim the root to remove any gristle or bones. Fix it lengthwise on a board, skewering both ends. When cold, the skewers can be removed and the tongue will remain in shape, enabling it to be carved at right angles.

MY NOTE: I used the following method to press the tongue

Alternatively, the tongue can be pressed: Roll the tongue to fit into a cake tin, it should be a tight fit. Cover the tongue with a plate, stand a heavy weight on top. Leave in a cool place for 12 hours. Run a knife around the edge to free the tongue. Transfer to a serving plate, serve thinly sliced.

http://forum.sausagemaking.org/viewtopi ... ght=tongue

It's virtually the same - but I bet he didn't ruin his sister's (Irene) best cake tin doing it!

I never saw a sniff of the end product - he'd scoffed the lot in about 4 days!

HTH

Phil

[saucisson]

I always use Oddley's recipe for tongue whenever I can get one

Dave

[hotgoblin]

well i must report followed the advice and it was really fantatic would of sent a photo but well i had to taste it
thankyou all again

[daveiom]

I was just wondering if the above method is to be done with a pickled ox tongue? Or is the 21 day process the pickling time for a raw untouched ox tongue?

Thanks in advance.

[saucisson]

Yes the 21 days is the pickling time, for a pickled ie"cured" tongue, start at the bit from "When ready, wash the tongue. Place in a deep pan of cold water, add all of the simmering stock ingredients. etc...

Dave

[daveiom]

Thanks