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Directions. Place tongue in glass saucepan with enough water to cover it. Remember to use glass bowls and pans, as metal bowls will leave the meat tasting metallic. Bring water to boil slowly over a medium heat and continue boiling 45 minutes to 1 hour. While the tongue is boiling, prepare the marinade in a glass bowl, combining the olive oil.

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Cover your beef tongue place it in a 250F oven for about 6 hours or until the meat is super tender and pulls apart when you tug at it with a fork. Remove the cooked meat from the oven and let it rest for about 10-15 minutes and then peel the skin off. If your meat is cooked all the way, the skin should come right off.

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For the pickle. To make the pickling liquid, combine ingredients in a small saucepan over medium heat. Allow to simmer for 5-8 minutes. In the meantime, remove chilled tongue (s) and place in a clean glass bowl or jar. Allow pickling liquid to cool, then pour over tongue (s) to immerse completely. Cover this container and refrigerate for 2 days.

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Assemble the tongue pieces, salt and pepper, garlic, oil and vinegar and garnish in a bowl and toss to mix thoroughly. Allow to marinate 2 hours or longer. Arrange the tongue slices on a platter and serve cold. *If you want to preserve the tongue-y bumps on the surface, cut carefully with a sharp knife.

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Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes. Remove immediately from the heat. Cover and let it rest for at least 20 minutes. Garnish with the parsley before serving.Pickled Beef tongue recipe.

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After brine period, drain, wash and soak the tongue in cold water, changing the water a few times over a period of 15-30 minutes or longer if too salty. Pressure cook for 25 minutes on high if using a stove top pressure cooker. A bit more if using an electric pressure cooker. Let the pressure cooker cool by natural means.

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Place the salted tongue in a pot along with the simmering ingredients. Bring to a boil, then reduce the heat to low and simmer for 3.5 to 5 hours, depending on the kind of tongue and the size. The tongue is ready when it is very soft. Peel away the rubbery lining. Serve the tongue, both hot and cold, with horseradish and mustard.

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Sonny's tongue pickles. Pare cukes and cut in half length-wise. Scrape out seeds and pulp, then cut in pieces about 1x2 inches. Sprinkle with salt and cover with cold water. Let stand overnight. Drain; rinse with fresh water and drain again. Combine vinegar and sugar in a large enamelware kettle. Tie spices in a small cloth bag and add.

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1 Tablespoon brown sugar. 4 lb beef tongue. 3 Tablespoons pickling salt. 1/2 cup warm water. Directions. Cut any excess fat from the tongue. Combine the salt, sugar, spices, and garlic, and rub the mixture well into the meat. Put the mean into a non-reactive container. Dissolve the saltpeter in the warm water.

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Instructions. Cut cucumbers into large strips or pieces. Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves. Add the cucumbers. Let stand at least 12 hours. Drain and rinse cucumbers. In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.

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Leave a half inch space on the top of the jars. Remove any air bubbles. Secure the lid of the jar. Store in a cool, dark place for at least a year. If you don't have the time to cook pickles, you can buy store-bought ones. They are delicious, and can make a great gift. Another option is to make a refrigerator pickle.

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Thoroughly clean the beef tongue under cold running water to remove any impurities. Trim any excess fat or membrane from the surface of the tongue. Place the cleaned tongue in a pot of boiling water and simmer for approximately 15-20 minutes to help remove the outer skin. Once the skin is loosened, remove the tongue from the pot and peel off.

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Directions. In a large pan, boil tongue in salted water for 3 hours. Drain and let cool until you can handle it without getting burnt. Peel the skin from the tongue. Cut the tongue into bite size pieces. If you don't want it tasting quite so pickled, leave the tongue whole or in larger pieces.

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To cook the pickled tongue, place in a large pot, cover with water, and bring to a boil. If you wish, add ½ cup pickling spices. Reduce the heat to maintain a simmer, cover, and cook for 3 to 4 hours, until the tongue is fork-tender. When the tongue is cool enough to handle, peel off the skin. Slice the meat thinly, crosswise, and serve warm.

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Instructions. Toast the dried spices. Combine all the ingredients in a small pot that will fit the tongues snugly cover, and bring to a gentle simmer. Cook for 2 hours on the lowest heat possible, covered, until the lamb tongues are completely tender.

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Drain and rinse with fresh water, and drain the water again. Step 5: Bring out a large enamelware kettle and pour 4 cups of vinegar and 4 cups of sugar. Stir until the sugar dissolves completely. Then add 2 stick cinnamon and 1 tbsp of cloves. Step 6: Take out a small cloth bag or spice bag, tie cucumber pieces and place in the enamelware kettle.