2017-08-21
Beef Tongue Terrine By Hannah Miller Childs
larger imageMove mouse over the image to magnify

Beef Tongue Terrine By Hannah Miller Childs

( rating - rate this recipe)
<b>Prep:</b>  Prep:
<b>Cook:</b>  Cook:
Serves 20+ as a starter Serves 20+ as a starter
Source of iron Source of iron
email
Comment print

Ingredients

For the brine

  • 200ml boiling water
  • 800ml cold water
  • 50g salt
  • 10g honey
  • 4g toasted coriander seed
  • 4g mustard seed
  • 4g juniper (whole)
  • 4g allspice (whole)
  • 2 bay leaves
  • 1 lime, sliced


For the Braise/Slow Cook

  • 2 beef tongues (ask your local butcher for these)
  • 1 small onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 garlic clove, crushed
  • 2 cups beef stock
  • 1 bunch of parsley, small, leaves only, finely chopped


To Serve

  • Crackers
  • Whole grain mustard

Method

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.

When the tongues are sufficiently brined, remove from the brine and rinse with running water. Place the tongues, onion, carrot, garlic and beef stock into a slow cooker and set on high.  Allow the tongues to cook overnight (at least 8 hours) then check for tenderness. If still firm, adjust the slow cooker to low for an additional 8 hours. Tongues should be almost falling apart when pulled from the slow cooker.

Allow to cool slightly before removing the skin and connective tissue, which should pull off easily. While still warm, coat the tongue with the chopped parsley and set into a mould (about 20 x 10 x 5cm plastic container or terrine mould).  Add weight to the top of your mould and place in the refrigerator overnight.  Once the tongue has set, remove from the mould. Remove any excess fat that has come to the top and slice into thin pieces. Serve with whole grain mustard and crackers.
 

  • Suitable Cuts
  • Nutrition
LAMB TONGUE

Nutrition Information Per Serving

Serving size: 128g
Energy kJ (kcal) 1148 (274)
Protein (g) 19.8
Fat (g) 21.9
Saturated (g)
9.9
Carbohydrate (g) 0.1
Sugars (g)
0.1
Sodium (mg) 1286
Iron (mg) 6.1
Zinc (mg) 4.4
Vitamin B12 (ug) 5
Selenium (ug) 15
 
This analysis was done based on two pickled tongues weighing 1.25kg each and 20 serves. It did not include the crackers or mustard. However as a platter or starter this recipe would easily feed more. The NZ Food Composition Data recommend a serve size of pickled tongue as 50g. Tongue is a good source of protein and iron and is relatively high in fat. 

You may also like these recipes...

Burgundy Beef with a Cracked Crust
Serves: 4-6
Prep: 10 mins
Cook: 1 hour
Suitable Cuts: Beef or Lamb Mince
Beach Hut Chilli
Serves: 4
Prep: 15 mins
Cook: 1 hour
Suitable Cuts: Beef or Lamb Mince
Bobotie
Serves: 4-5
Prep: 20 mins
Cook: 30 mins
Suitable Cuts: Beef or Lamb Mince
The Best Lasagne
Serves: 8-10
Prep: 45 mins
Cook: 45 mins
Suitable Cuts: Beef or lamb mince
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram