Pickled Lamb Tongues Or Any Tongue Food

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.

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.