- 2 large beef tongue (or use 1 small beef brisket if tongue freaks you out) from meatme.ca
- 4 liters water
- 1.5 cups kosher salt
- 1 cup sugar
- 1.5 oz pink salt
- 1 Tablespoon pickling spices
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 5 garlic cloves, minced
- 1 onion, sliced
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 Tablespoon black pepper corns
- 1 Tablespoon whole coriander seed
- 1/2 Tablespoon whole Szechwan pepper corn
- Combine all brine ingredients in a big pot and bring to a simmer, stir until salt and sugar dissolve.
- Remove from heat and allow to cool to room temperature.
- Strain brine into a container then refrigerate until chilled. Stating the obvious-make sure your container is large enough for the brine and the tongues.
- Add the tongue to your container so the brine completely covers the top of the tongues. Tip: use a plate to weigh down the tongues to prevent them from floating to the top.
- Place into the fridge for 3-4 days.
- After 3-4 days remove the meat from the brine and rinse it off.
- Toast the coriander seeds and peppers in a pan over medium heat, swirling until fragrant. Grind in a coffee grinder, or motor and pestle.
- Cover the meat with the ground spices and refrigerate over night.
- Cold smoke on a BBQ or smoker for 5-6 hours at 270 degrees.
- Remove from BBQ and place in a container in the fridge and let rest over night.
- Place smoked tongue in a pan on a rack with some water on the bottom. On the top of a burner bring to a simmer, cover with foil and place in the oven (275F) to steam-bake for 2-3 hours or until fork tender. Allow to cool. Slice thin and serve hot or cold.
Your beef tongue pastrami will look something like this before slicing:
By Chef Nicholas Liu
Chef & Partner at DaiLo
This recipe provided in part by Cadillac Canada "Daring Moment 151"