Mon, Mar-13-06, 18:48
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Recipe for pickled calves or lambs tongue
Here is a classical recipe for pickled tongue - very good:
Wash the tongue(s) and dry. Generously cover with coarse salt (coarse, grey sea salt or kosher salt) and leave tongue(s) in refridgerator for a few days. One has to experiment with the pickling time. I would begin with two days for lambs tongues, three days for larger tongues. Every 12 hours or so turn over the tongues to make sure they remain covered with salt. The salt will draw water out of the tongue tissue (osmosis) and thereby concentrate the flavor - it will also make the meat salty, so be sure not to overdo it. When the pickling is done, wash the salt off, boil up enough water to submerge the tongue(s), add bayleaf, pepper (perhaps some juniper berries) and simmer the tongue for 1-1/2 (lamb) to 2 (calf) hours. When it is cooked, peel off the tough skin and cut into thin slices.
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