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[chickencam]

We have had a tongue press for ages that we picked up in a charity shop, OH decided last weekend to order a fresh unbrined tongue from the butchers. Has anyone brined then cooked one from scratch, if so any hints and tips?

[redhotchick]

Haven't done it myself, I googled River cottage Ox tongue and got this

 

http://www.rivercottage.net/questions/food/5088/

 

And this

 

http://www.guardian.co.uk/lifeandstyle/2011/may/07/tongue-oxtail-pigs-cheek-recipes

 

Good luck!

[chickencam]

Thanks, we are doing it this way, we ave The River Cottage Meat Book, scary amount of salt in the brine . We made the brine last night and put the tongue in it this morning. Not sure how long to leave it for, it was only 1.5kg so probably 3-4 days.

[Daphne]

I don't remember the details but my parents used to cook it in a pressure cooker and it was tender and succulent. The worst bit is the skin which definitely needs to come off

[LolaLayla]

When I tidied up my mum's house after she died I found among her recipes letters from her mother and sister describing how to cook various foods. She had moved far away from her home town when she married and was obviously struggling to make certain dishes. I kept these and this is what was written (must have been early 50's) about cooking ox tongue.

 

"put in pan and cover with cold water and if it hasn't been in the pickle, add a good tablespoonful salt and boil for 3-4 hours until tender. You will notice the skin will begin to rise up. Skin when warn, tie with string and place in a small casserole with a little of the boilings poured over, enough to form some jelly when cold, put a weight on top and that will press it"

 

Don't know if this will help at all but thought I would share it

[chickencam]

We are using HFW'S method of pickling then it will come out of the brine on Thursday evening and go into fresh water until Saturday when we will cook and press it to saint Delia's instructions.

 

I love finding old family recipes and craft items.

[LolaLayla]

Sounds as if there is more to it than mum's recipe then. Hope it works out well

[chickencam]

Well we took it out of the brine and left it in cold water changing once until Saturday morning when we cooked it to Delia's recipe in loads of water with the usual stock flavourings for about 3 hours until the skin started to lift. When we took it out it went into a bowl of cold water and the skin was peeled off, it was then trimmed and curled into the tongue press, it only just fitted despite being only 1.5kg, so not much room for the jelly. We then sliced it on our electric slicer on Sunday morning, it tastes pretty good possibly more like corned beef than tongue and it is not as pink as commercial tongue and is quite soft. N the basis of this we may well have another go sometime. We have frozen most of it in individual portions and it will be used for sandwiches mainly and maybe a salad when the weather warms up again.