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.

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