2 - 2.5 kg (4 - 5 lb) smoked beef tongue
450 ml (l6 fl oz) white wine vinegar
3 large onions, quartered
150 g (6 oz) sugar
bay leaf
1 whole clove
pinch white pepper
30 ml (2 tbsp) honey
pinch cinnamon
30 g (2 tbsp) pickling spice, tied up in cheesecloth
450 ml (l6 fl oz) white wine vinegar
3 large onions, quartered
150 g (6 oz) sugar
bay leaf
1 whole clove
pinch white pepper
30 ml (2 tbsp) honey
pinch cinnamon
30 g (2 tbsp) pickling spice, tied up in cheesecloth
method
1. In a large pot, cover the smoked beef tongue with water. Bring the water to a boil.
2. Skim off the fat that rises to the surface. Reduce the heat to low and cover the pan.
3. Simmer for 3 to 4 hours, or until tender, depending on the size of the tongue.
4. Remove the pot from the heat and leave the tongue to cook in the liquid. Skim off the fat.
5. Put 700 ml (1 1/2 pt) of the cooking liquid into a saucepan.
6. Discard the remaining cooking liquid or save it for stock.
7. Add the vinegar, onions, sugar, bay leaf, clove, white pepper, honey and cinnamon.
8. Bring the mixture to a boil and simmer for 5 minutes.
9. Add the pickling spice. Remove the clove and simmer for a further 5 minutes.
10. Remove the bay leaf and spice bag. Pour the liquid over the tongue. Chill for at least 90 minutes and serve.
2. Skim off the fat that rises to the surface. Reduce the heat to low and cover the pan.
3. Simmer for 3 to 4 hours, or until tender, depending on the size of the tongue.
4. Remove the pot from the heat and leave the tongue to cook in the liquid. Skim off the fat.
5. Put 700 ml (1 1/2 pt) of the cooking liquid into a saucepan.
6. Discard the remaining cooking liquid or save it for stock.
7. Add the vinegar, onions, sugar, bay leaf, clove, white pepper, honey and cinnamon.
8. Bring the mixture to a boil and simmer for 5 minutes.
9. Add the pickling spice. Remove the clove and simmer for a further 5 minutes.
10. Remove the bay leaf and spice bag. Pour the liquid over the tongue. Chill for at least 90 minutes and serve.
serving amount
serves 8
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