Pickled Tongue Recipe

Updated March 26, 2019

Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Recipe Details

Active 30 mins

Total 172 hrs 30 mins

Serves 6 servings

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Ingredients

For the Brine:

For Simmering:

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.
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.
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.
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.

3 to 5 quart pot

Nutrition Facts
Servings: 6
Amount per serving
Calories	169
% Daily Value*
Total Fat 13g	16%
Saturated Fat 5g	23%
Cholesterol 75mg	25%
Sodium 638mg	28%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 11g
Vitamin C 1mg	6%
Calcium 23mg	2%
Iron 2mg	9%
Potassium 117mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.