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Beef Tongue Terrine

The Best Beef Tongue Recipe

20+

Serves

Prep Time

Cook Time

Hannah Miller Childs

Recipe author

Hannah Miller Childs

Misunderstood, mishandled, and all too often maligned, beef tongue can be a tough sell. This is a shame, considering its meltingly soft texture and subtle flavours, not to mention how delicious it is served as a terrine and slathered with mustard. Trust us, you'll love it!

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Beef,

Nose to Tail,

Ingredients

For the brine

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200ml boiling water

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800ml cold water

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50g salt

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10g honey

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4g toasted coriander seeds

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4g brown mustard seeds

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4g whole juniper

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4g allspice

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2 Bay leaves

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1 sliced lime

For the braise/slow cook

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2 beef tongue

ask your butcher

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1 small coarsely chopped onion

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1 small coarsely chopped carrot

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1 crushed garlic clove

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2 cups beef stock

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1 handful, finely chopped parsley

To serve

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wheat sesame cracker

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wholegrain mustard

Method

To Brine Tongue

To Slow Cook

To Serve

1

To make the brine, combine the salt, honey and spices in a bowl or large jug.

2

Pour enough boiling water to cover the mixture to dissolve the salt and sugar.

3

Once dissolved add the cold (ice) water to the mixture to remove the heat.

4

Once the mixture has cooled, pour over the tongues.

5

Cover and place in the refrigerator for 4 to 7 days.

More info

Nutrition Information per Serving (128g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1148 (274)kJ

Protein

19.8g

Total Fat

21.9g

Saturated Fat

9.9g

Carbs

0.1g

Sugars

0.1g

Sodium

1286mg

Iron*

6.1mg

* Percentage of recommended daily intake (Aust/NZ)

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