Corned Cow’s Tongue- An update

My brother Robert called me this morning reminding me that we had promised to go out to Hammonton, NJ and BBQ with our Dad; which could be an all day visit.

My corned beef was entering it’s fifth full day in delicious brine and I wasn’t really sure how long I could safely leave it submerged. So… thinking quickly… I packed a stock pot, a bag of carrots and an onion and my deli slicer and hopped in the car with Claire. Who herself had packed a full compliment of baking supplies!

Forty five minutes later we were in Hammonton, and as my Pop fired up the grill, started preparing for the three hour simmer. Aromatics chopped and stock pot ready, I had to fold the tongue to fit it in the Le Creuset stock pot; which caused a bit of an issue when the water finally came to a boil. Turns out cow tongues and heat don’t get along. Left alone, the tongue flexed in the pot and knocked the lid off!

We let it simmer while we prepared dinner. And while we watched TV. And while we cleaned up.
When it was finally done I dropped it into an icebath to stop the cooking. The outer membrane tightened up considerable and was much easier to peel off than I had expected. Once it was totally skinned (and a few pieces sampled) I put it back into the cooler pot liquor and stored it for the trip back to Philadelphia.

When we got back to Xanadont, I fired up the deli slicer and shaved off a full sandwich worth of meat, which I put on spicy mustard smeared sour dough bread. Tomorrow I’m going to get some cole slaw fixins and pickles an try a different style sandwich.

I was happy with how my first brining experience came out and thanks to my handy brine bucket, will most likely be soaking something again soon!

Corned Cow’s Tongue

No matter how you slice it, (I prefer thinly) tongue has a bad reputation.
“I don’t want to taste something that can taste me back” and other cheeky comments aside, there’s an innate distaste for the tongue that’s seemingly cultural. A popular item in Mexican, Asian and European cooking, the tongue is a muscle that’s surprisingly tender when cooked.

I swung by Cannuli’s in Philadelphia’s Italian Market on Wednesday and picked up a fresh cow’s tongue with the intention of corning it. I’ve never really worked with brining before, so this would be a fun little experiment all around.

I had all the ingredients onhand save for pickling spice and a container big enough to hold the tongue, so once everything was picked up, I started preparing the brine. It came together quite easily, leaving an amazing aromatic odor in my kitchen.

While the brine was cooling, I washed the tongue and the brining bucket and did a little kitchen cleanup. With the brine refrigerated, I poured it over the meat and used a sterilized mason jar to keep it weighed down. Now all that’s left is patience. In five days it will be ready to cook.