Beef Tongue Terrine
The Best Beef Tongue Recipe
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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Nose to Tail,
For the brine
200ml boiling water
800ml cold water
4g toasted coriander seeds
4g brown mustard seeds
4g whole juniper
2 Bay leaves
1 sliced lime
For the braise/slow cook
2 beef tongue
ask your butcher
1 small coarsely chopped onion
1 small coarsely chopped carrot
1 crushed garlic clove
2 cups beef stock
1 handful, finely chopped parsley
wheat sesame cracker
To Brine Tongue
To Slow Cook
To make the brine, combine the salt, honey and spices in a bowl or large jug.
Pour enough boiling water to cover the mixture to dissolve the salt and sugar.
Once dissolved add the cold (ice) water to the mixture to remove the heat.
Once the mixture has cooled, pour over the tongues.
Cover and place in the refrigerator for 4 to 7 days.
Nutrition Information per Serving (128g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)