Are you ready to embark on a culinary adventure that's both surprising and incredibly rewarding? Then prepare yourself for the rich, tangy delight of homemade pickled ox tongue! This might sound a little unusual at first, but trust us, this recipe delivers a truly delicious and unique dish perfect for adventurous eaters and experienced cooks alike. It's surprisingly easy to make, requiring minimal effort for a maximum flavour payoff. This recipe is a fantastic example of transforming a humble cut of meat into a gourmet delicacy, perfect for adding a unique twist to your repertoire of easy recipes and healthy meals.
Ingredients:
- 1 whole ox tongue (approximately 2-3 pounds)
- 2 quarts water
- 2 tablespoons salt
- 1 large onion, quartered
- 2 bay leaves
- 4 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 1 cup apple cider vinegar
- 1/2 cup white wine vinegar
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
Instructions:
Preparing the Ox Tongue:
- Rinse the ox tongue thoroughly under cold water. Remove any excess fat or impurities.
- In a large pot, combine the 2 quarts of water, 2 tablespoons of salt, quartered onion, bay leaves, crushed garlic, and peppercorns.
- Add the ox tongue to the pot, ensuring it's fully submerged in the liquid.
- Bring the pot to a boil over high heat, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tongue is very tender. You should be able to easily pierce it with a fork.
Making the Pickling Liquid:
- While the tongue simmers, prepare the pickling liquid. In a saucepan, combine the apple cider vinegar, white wine vinegar, granulated sugar, kosher salt, mustard seeds, coriander seeds, and red pepper flakes (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved. Reduce heat and simmer for 5 minutes to allow the flavors to meld.
Pickling and Storing:
- Once the ox tongue is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, peel off the outer skin. This can be a little tricky, but it's worth the effort for a cleaner presentation.
- Slice the ox tongue thinly against the grain.
- Pour the pickling liquid over the sliced ox tongue in a clean, sterilised glass jar. Ensure the tongue is completely submerged in the liquid.
- Seal the jar tightly and refrigerate for at least 24 hours, allowing the flavors to fully infuse. The ox tongue will improve in flavour over time, up to a week in the refrigerator.
Tips for Perfect Pickled Ox Tongue:
- For a richer flavor, consider adding other spices to the pickling liquid, such as allspice berries or juniper berries.
- If you prefer a less intense vinegar flavor, you can reduce the amount of vinegar slightly.
- Always use a clean and sterilized jar to prevent bacterial growth.
Variations:
- Spicy Pickled Ox Tongue: Increase the amount of red pepper flakes or add a few slices of fresh chili pepper to the pickling liquid.
- Sweet and Sour Pickled Ox Tongue: Adjust the ratio of sugar and vinegar to achieve your preferred level of sweetness and sourness.
Nutritional Information (per serving, approximate):
This will vary significantly depending on the serving size and preparation method. It's best to use a nutrition calculator based on your specific ingredients and serving size. Ox tongue is a good source of protein and iron. However, it's also high in sodium due to the pickling process.
This delicious and unique pickled ox tongue recipe is perfect as a unique appetizer, part of a charcuterie board, or even sliced thinly and served on sandwiches. Enjoy the delightful combination of textures and flavors this homemade cooking masterpiece provides! This quick dinner idea is a guaranteed conversation starter, proving that delicious dishes can be both easy and unexpected. Try it out and impress your friends and family with your culinary skills!