Pickled Lamb Or Goat Tongue Food

PICKLED LAMB TONGUES (OR ANY TONGUE)

Steps:

• Toast the dried spices. Combine all the ingredients in a small pot that will fit the tongues snugly cover, and bring to a gentle simmer. Cook for 2 hours on the lowest heat possible, covered, until the lamb tongues are completely tender.
• Remove the tongues to a cutting board with a slotted spoon and allow them to cool until you can handle them, then peel with your hands or a paring knife.
• Transfer the lamb tongues and their liquid to a container, seal tightly, label and date, then allow the tongues to age for 5 days completely covered by the pickling liquid.
• After five days, you can remove the lamb tongues, slice, and eat. Discard the liquid. If you are not going to eat the pickled tongues right away, make sure to leave them underneath the pickling liquid in an airtight jar in the fridge, or store them in a freezer, tightly wrapped in plastic, labeled and dated.
• If you want to freeze the tongues for storage, you may want to leave the skin on to help resist freezer burn. Freezing is a really great option here, and was how I used to prep 20-30 lbs of tongues at a time for my house made charcuterie plate.

ARGENTINIAN STYLE MARINATED LAMB OR GOAT TONGUE

Steps:

• Combine the tongues and ingredients for braising in a high-sided pan, such as a 3 qt sauce pot. Make sure the tongues are covered with water, if they aren't add a little more water until they're covered by approximately ½ inch.
• Bring the mixture to a simmer and cook slowly, covered, about 1.5 hours, or until the tongues are tender when pierced.
• When the tongues are tender, take them off the heat and cool in their liquid until you can handle them. Peel with your hand or a paring knife, it will be easier if they're still warm.
• Trim any excess connective tissue and bits of skin that may be left on if any were resisting being peeled.
• Refrigerate the tongues for a few hours to firm up and make them easy to slice.
• Slice the tongues into ¼ inch slices, then combine with the marinade ingredients. Double check the seasoning and add more salt, vinegar, or crushed red pepper to taste, keeping in mind the seasonings will get stronger as the tongues sit and the flavors meld.
• Transfer the tongues to a container, pressing them down so the vinaigrette and juices cover the top and refrigerate until needed. They're best after marinating for a few hours. The tongues will keep refrigerated for 4 days.

PICKLED TONGUE

Steps:

• Boil tongue in salt water for 3 hours. Peel skin from the tongue.
• Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
• Add meat and boil for 10 minutes.
• Cool and store in refridgerator for one week.
• Slice tongue thinly to serve.