Thursday, September 24, 2009

Beef Tongue Pastrami Recipe

Beef tongue / Corn puree / Pickled fennel / Horse radish / Mustard seeds / Parmigiano

1 gallon water
3/4 cup brown sugar
3/4 cup kosher salt
4 fresh bay leaf
6 sprig thyme
2 cloves garlic
6 crushed juniper berries
2 cloves

1 tbsp coriander seed
1 tsp Maine sea salt
.5 tbsp ground black pepper
.5 tbsp mustard seeds

In a saucepan, over medium heat, combine the water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add herbs and spices and steep for 1 hour. Place the tongue in a glass. Pour the seasoned brine to cover the tongue completely. Cover and refrigerate for 1 week.

Remove tongues from water and place them in a large pot. Add 1 large onion, 2 carrots, 2 stalks of celery, and cold water enough to cover the tongue by a few inches. Simmer tongues for 3 hours or until very tender. When done remove the outer layer of skin and allow the tongue to rest.

Fire up your smoker and rub the tongue with the rub and slow smoke for about 2 hours. When finished allow the tongue to rest before serving.