Pickled Tongue Recipe

Name: Pickled Tongue Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 calves or beef tongue; 3 quarts water; 9 ounces brown sugar; 27 ounces coarse sea salt; 1 teaspoon black peppercorns; 1 teaspoon juniper berries; 2 cloves; 1 bouquet garni; 1 carrot, chopped; 1 onion, chopped; 1 celery stalk, chopped; 1 garlic bulb, halved

Servings: persons

1 calves or beef tongue
3 quarts water
9 ounces brown sugar
27 ounces coarse sea salt
1 teaspoon black peppercorns
1 teaspoon juniper berries
2 cloves
1 bouquet garni
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 garlic bulb, halved

1
Put all the ingredient from the brine into a large saucepan and stir well over low heat until the sugar and salt have dissolved. Bring to a boil, then turn off the heat and leave to cool.
2
Place the tongue in a plastic container and pour the brine over the tongue, using something heavy such as a ceramic bowl to weigh down the tongue in the liquid. Refrigerate for 4 to 5 days. On the fifth day, remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
3
Place the salted tongue in a pot along with the simmering ingredients. Bring to a boil, then reduce the heat to low and simmer for 3.5 to 5 hours, depending on the kind of tongue and the size. The tongue is ready when it is very soft. Peel away the rubbery lining.
4
Serve the tongue, both hot and cold, with horseradish and mustard. Thinly sliced tongue may be used for a sandwich on rye with plenty of mustard and horseradish.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 calves or beef tongue, 3 quarts water, 9 ounces brown sugar, 27 ounces coarse sea salt, and more.

Yes, Pickled Tongue Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!