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Beef Tongue Terrine

The Best Beef Tongue Recipe

20+

Serves

1 hrs

Prep Time

8 hrs

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,

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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 coriander seeds

toasted

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4g brown mustard seeds

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4g whole juniper

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4g ground 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 onion

roughly chopped

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1 small carrot

roughly chopped

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1 garlic clove

crushed

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2 cups beef stock

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1 handful of parsley

finely chopped

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.

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Nutrition Information per Serving (128g)

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

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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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