Pickled Tongue

Recipe from Oxmoor House

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  • 1 (2- to 2 1/2-pound) beef tongue
  • 6 whole cloves
  • 3 peppercorns
  • 2 bay leaves
  • 1 tablespoon vinegar
  • 2 tablespoons salt


  1. Scrub tongue thoroughly with a stiff brush, and rinse well with cold water. Place tongue in a large Dutch oven. Add water to cover. Bring to a boil; reduce heat. Cover and simmer 1 hour.
  2. Add remaining ingredients; cover and simmer 2 1/2 hours or until tongue is tender. Remove tongue from broth, and plunge into cold water. Remove and discard skin from tongue. Chill tongue thoroughly. Cut into 1/4- inch-thick slices to serve.
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