If you love pickles, veggies and non veg food then you might love Tongue Pickles Recipe which we have shared below with it various variations to make it appealing and scrumptious for all kinds of non veg food lovers, so do check it out.
What’s a beef tongue?
Beef tongue, also known as neat’s or ox’s, is a cut made from a cow’s tongue. It can be boiled or pickled, roasted, or braised in sauce. It can be found in many national cuisines and used in taco fillings in Mexico, as well as open-face sandwiches in the United States.
It is often served in France and Belgium with Madeira sauce. In Eastern European and Ashkenazi cuisines, chrain is the preferred accompaniment. White roux gets prepared with vinegar, capers, and horseradish cream. It is also popular in Polish cuisine.
The beef tongue contains up to 72% fat.
Beef tongue is usually seasoned with onions and other spices and then boiled in a saucepan. Once the meat gets cooked, remove the skin. You can use a pickled tongue as it is already spiced. You can use it in sauces to make meatballs and other foods.
A different way to cook a beef tongue is to boil it in boiling water, remove the skin and roast it in an oven. You can use the pan drippings to make gravy.
You start to get tired of cucumbers by the end of the season. Some don’t get picked at the right time. Once you have given all your cucumbers to your neighbors and friends, it’s time to make this recipe for Ripe Cucumber Pickles. These pickles are easy to make and will bring a smile to the faces of pickle lovers in your family.
These pickles will make you want to make more. Enjoy the process and have fun.
Combine all the ingredients from the brine in a large saucepan. Stir well over low heat until sugar and salt get dissolved. Bring to a boil. Once it has boiled, turn off the heat and allow it to cool.
To weigh the tongue in the brine, place it in a container. Keep the mixture in the refrigerator for at least 4 to 5 days. Remove the tongue from the brine on the fifth day and let it sit in warm water for at least five days.
Combine the salted tongue and the simmering ingredients in a saucepan. Bring to a boil. Then reduce heat to low. Let the mixture simmer for about 3.5 to 5 hours, depending on how large your tongue is. When the tongue feels very soft, it’s ready. The rubbery lining can be removed.
Hot or cold, serve the tongue with horseradish, mustard, and other condiments. A sandwich with lots of mustard and horseradish may be made using a thinly sliced tongue.
Sweet Pickles Made from Cucumbers
Sweet cucumber pickles are easy to make if you have a good knowledge of sweet cucumber pickles recipes. You can make pickles anytime you have a surplus cucumber. It takes time, but the result is amazing. You can store them and make pickles with any food, even a sandwich of pickles and tongue. Let’s get to the recipe.
Ripe Cucumber Pickles Ingredients:
9 large, overripe cucumbers.
1/3 cup Kosher Salt
4 cups vinegar
4 cups Sugar
2 Stick cinnamon
1 tbsp Whole cloves
Step 1: Cut the cucumbers in half. Chop the seeds and then pulp them. Cut the seeds into 1-inch pieces.
Step 2: Pour water into a large bowl and rinse the pieces thoroughly. This is important as they may come out of the cut pieces. After they are done, wipe them with a kitchen towel and dry them for 10 minutes.
Step 3: Sprinkle 1/3 cup of kosher salt on the surface and cover it with cold water.
Step 4: Let the cucumber soak in water for at least overnight. Rinse the cucumber with water and drain it again.
Step 5: Pour 4 cups vinegar and 4 cups sugar into a large enamelware pot. Stir the sugar until it dissolves completely. Next, add two sticks of cinnamon and one tablespoon of cloves.
Step 6: Grab a small spice bag and tie cucumber pieces. Bring to a boil, then cook on high heat for 5 minutes.
Step 7: Turn down the heat to simmer. Cook until the cake pieces become tender and translucent.
Step 8: Take out the spice bag. Ladle or scoop the hot triple containers and jars into a clean bowl. Allow at least 1/2 inch headroom. Process them in a boiling water bath for 10 minutes. The remaining air inside is vaporized, and the lids are sealed tightly.
When done, take the containers out. Allow them to sit for 48 hours before you consume them.
Corned Tongue Ingredients:
Water as required
Salt, kosher; according to your needs
Egg in shell
1/2 cup sugar, brown, dark
Bay leaf; shredded
1/2 teaspoon Allspice, whole; mashed
1/2 teaspoon Peppercorns; mashed
2 teaspoons Coriander seeds, mashed
1 teaspoon Mustard seeds; mashed
Garlic clove; peeled
Choose a ceramic, enameled, or glass crock or bowl that is large enough to hold the tongue and enough brine, so it covers the tongue by at least two inches. Make sure that the container fits in the fridge. Put the meat in a bag, and then add cold water to the container. Then, remove the tongue. Mix the kosher salt slowly into the water until it dissolves completely. This will take about a cup of salt. Once the egg gets done, drain it and pour the brine into a saucepan.
Mix all ingredients in the brine. Bring to a boil and simmer covered for 15 minutes. Let the brine cool completely.
Take the tongue out of the plastic bag. Use a skewer to poke the entire surface. Reassemble the crock. After the brine has cooled down, pour it on top of the tongue. To keep the meat from drying out, cover the tongue with Saran.
Cover the whole crock with Saran. Refrigerate for between 10 and 2 1/2 weeks. Allow three days per pound to cure. Keep the meat in the brine and turn it in every few days. Cook the meat by placing the tongue in a large pot. Add two to three carrots chopped finely, one or two whole onions (peeled), and a couple of tablespoons of vinegar. Cover the pot and let it simmer until the meat is tender. Take the meat out of stock and cut the skin. Peel it off. Serve warm or cold.
What should you look for when purchasing a tongue?
Although you won’t be able to find tongues in supermarkets, your local butcher should have them. If not, they should still be able to order them for you. The flesh should not have any cuts and should be firm. The tongue will often have a greyish tint and dark spots. This is normal and should not be a concern.
How To Store Tongue?
You can keep unopened meat in the original packaging while refrigerating. Do not open packages until you are ready to use them. Freeze before refrigerator storage expires.
To prevent freezer burn, wrap the original packaging in aluminum foil, plastic wrap, or freezer paper if you plan to freeze it for over two months.
The freezing time shown is only for the best quality. Foods that are kept frozen at 0°F will remain safe indefinitely.
How to Defrost?
There are three safe ways to defrost beef: in the fridge, with cold water, and microwave. Do not defrost your beef on the counter or at other places.
Plan to ensure safe, slow thawing in your refrigerator. Steaks, ground beef, and stew meat may take up to a day to defrost. Whole roasts and bone-in parts may take up to 2 days. After the raw beef has defrosted, it can be stored in the refrigerator for up to five days before being cooked. If you don’t want to cook the beef during this period, you can refreeze it safely.
Do not take out the packaging to defrost beef in cold water. Make sure the packaging is sealed tightly and place it in a bag with a seal. Soak the beef in cold water and change it every 30 mins to ensure it continues thawing. You can defrost a small package of beef in about an hour; a roast weighing between 3 and 4 pounds may take up to three hours.
If you microwave defrost beef, it is best to heat it immediately afterward. Some areas may get warm and start to cook when microwaving. It is best not to keep partially cooked food in the microwave because it could contain bacteria that are not killed.
You must cook defrosted foods in the microwave or cold water before being refrozen. You must store them at temperatures higher than 40 degrees F.
Frozen beef can be cooked in the oven, stove, or grill. However, the cooking time might be up to 50% longer. Frozen beef should not be cooked in a slow cooker.
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