Beef tongue terrine
The best beef tongue recipe
20+
Serves
1 hr
Prep Time
8 hrs
Cook Time
Recipe author
Hannah Miller Childs
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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Ingredients
For the brine
200ml boiling water
800ml cold water
50g salt
10g honey
4g coriander seeds
toasted
4g brown mustard seeds
4g whole juniper
4g ground allspice
2 bay leaves
1 sliced lime
For the braise/slow cook
2 beef tongue
ask your butcher
1 small onion
roughly chopped
1 small carrots
roughly chopped
1 garlic clove
crushed
2 cups beef stock
1 handful of parsley
finely chopped
To serve
wheat sesame cracker
wholegrain mustard
Method
To brine tongue
To slow cook
To serve
1
To make the brine, combine the salt, honey and spices in a bowl or large jug.
2
Pour enough boiling water to cover the mixture to dissolve the salt and sugar.
3
Once dissolved add the cold (ice) water to the mixture to remove the heat.
4
Once the mixture has cooled, pour over the tongues.
5
Cover and place in the refrigerator for 4 to 7 days.
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.
Energy
1148kJ (274 kcal)
Protein
19.8g
Total Fat
21.9g
Saturated Fat
9.9g
Carbs
0.1g
Dietary Fibre
g
Sodium
1286mg
Iron
6.1mg
Zinc
4.4mg
Vitamin B12
5µg
