by Paul Kribs » Sun Apr 20, 2008 4:04 pm
Martin Blunos's recipe:....
1kg Ox Tongue
For the Brine
4 litres water
12 Black peppercorns, coarsely crushed
12 Juniper berries, coarsely crushed
small bunch Thyme
3 fresh Bay leaves
6g saltpetre
735g sea salt
500g soft dark brown sugar
Method
1. Soak the tongue in cold water overnight, changing the water occasionally.
2. To cure the ox tongue, put all the ingredients in a large pan, bring to boil and cook for 5 minutes. Leave on one side to cool before straining the liquid. Pierce the tongue in several places with a needle and steep in the brine for around 14 days.
3. Wash and drain the tongue and transfer to a large saucepan. Cover with water and bring to the boil, before reducing the heat to a simmer. Cook for 1 hour, 45 minutes, until tender.
4. Rinse the tongue under cold water for 10 minutes before removing the outer membrane.
Regards, Paul Kribs
Last edited by
Paul Kribs on Sun Apr 20, 2008 10:34 pm, edited 1 time in total.