PICKLED PRESSED BEEF TONGUE
PICKLED PRESSED BEEF TONGUE - TO CURE THE MEAT: - 1 x 1.5 kg beef tongue - 2.5 l water - ¾ teaspoon salt-peter dissolved in a ¼ cup warm water - 2 tablespoons
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Cooking tools:
- Tongue press
- Skewer
- Pudding basin
- Stockpot
- Pot
- Saucepan
- Non-reactive container
- Plate
- Weight
- Refrigerator
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Fine-mesh sieve
- Freezer
Ingredients
- 1 x 1.5 kg beef tongue
- 2 1/2 l water
- ¾ teaspoon salt-peter dissolved in a ¼ cup warm water
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 tablespoon pickling spice
- 250 ml salt
- 1 whole star anise
- 1 onion, quartered
- 2 – 3 cloves garlic, smashed
- 1 celery rib, cut in half
- 1 large carrot, cut into large chunks
- 2 pork trotters
- 3 cloves
- 3 pimento
- 2 bay leaf
- enough water to cover the meat
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