Beef tongue terrine
The best beef tongue recipe
Serves
20+
Prep Time
1 hr
Cook Time
8 hrs
Misunderstood, mishandled, and all too often maligned, beef tongue can be a tough sell. This is a shame, considering its meltingly soft texture and subtle flavours, not to mention how delicious it is served as a terrine and slathered with mustard. Trust us, you'll love it!
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ShareIngredients
200ml boiling water
800ml cold water
50g salt
10g honey
4g coriander seeds
toasted4g brown mustard seeds
4g whole juniper
4g ground allspice
2 bay leaves
1 sliced lime
2 beef tongue
ask your butcher1 small onion
roughly chopped1 small carrots
roughly chopped1 garlic clove
crushed2 cups beef stock
1 handful of parsley
finely chopped
wheat sesame cracker
wholegrain mustard
Method
To make the brine, combine the salt, honey and spices in a bowl or large jug.
Pour enough boiling water to cover the mixture to dissolve the salt and sugar.
Once dissolved add the cold (ice) water to the mixture to remove the heat.
Once the mixture has cooled, pour over the tongues.
Cover and place in the refrigerator for 4 to 7 days.
When the tongues are sufficiently brined, remove from the brine and rinse with running water.
Place the tongues, onion, carrot, garlic and beef stock into a slow cooker and set on high.
Allow the tongues to cook overnight (at least 8 hours) then check for tenderness.
If still firm, adjust the slow cooker to low for an additional 8 hours.
Tongues should be almost falling apart when pulled from the slow cooker.
Allow to cool slightly before removing the skin and connective tissue, which should pull off easily.
While still warm, coat the tongue with the chopped parsley and set into a mould (about 20 x 10 x 5cm plastic container or terrine mould).
Add weight to the top of your mould and place in the refrigerator overnight.
Once the tongue has set, remove from the mould.
Remove any excess fat that has come to the top and slice into thin pieces.
Serve with whole grain mustard and crackers.
Nutrition Information per Serving (128g)
This analysis was done based on two pickled tongues weighing 1.25kg each and 20 serves. It did not include the crackers or mustard. However as a platter or starter this recipe would easily feed more. The NZ Food Composition Data recommend a serve size of pickled tongue as 50g. Tongue is a good source of protein and iron and is relatively high in fat.
