Beef Tongue Pastrami
⏳ Time
30 minutes + 5 days
🥕 Ingredients
12
🍽️ Servings
10
Description
Beef Tongue Pastrami
Ingredients
- Beef tongue - 1 piece
- Water - 2 qt
- Salt - 1.1 oz
- Sugar - 0.7 oz
- Honey - 1.8 oz
- Cinnamon - 1 piece
- Ground clove - 2 pieces
- Green peppercorns - 10 pieces
- Coriander essential oil - 5 pieces
- Bay leaf - 3 pieces
- Garlic chips - 0.2 oz
- Alder wood chips - 3.5 oz
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 392°F.
Step 2
Warm the coriander, pepper, cloves, cinnamon, and bay leaves in the oven for 5–10 minutes to release their aromas.
Step 3
Transfer these spices to the water, add sugar, salt, honey, and garlic powder, and stir until the sugar dissolves.
Step 4
Place the tongue in the water and refrigerate for 4 days.
Step 5
Transfer the tongue to a vacuum bag and cook sous-vide at 162°F for 24 hours.
Step 6
Peel the cooked tongue while it is hot: it will be much harder to peel when cold.
Step 7
Then smoke the tongue on alder wood chips for 45 minutes.
Step 8
Use the finished tongue pastrami like any meat delicacy: serve on a meat platter or make a sandwich.
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