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Szechwan Pepper Beef Tongue Pastrami


The Brine:

  • 2 large beef tongue (or use 1 small beef brisket if tongue freaks you out) from
  • 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

The Rub:

  • 1 Tablespoon black pepper corns
  • 1 Tablespoon whole coriander seed
  • 1/2 Tablespoon whole Szechwan pepper corn


  1. Combine all brine ingredients in a big pot and bring to a simmer, stir until salt and sugar dissolve.
  2. Remove from heat and allow to cool to room temperature.
  3. 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.
  4. 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.
  5. Place into the fridge for 3-4 days.
  6. After 3-4 days remove the meat from the brine and rinse it off.
  7. Toast the coriander seeds and peppers in a pan over medium heat, swirling until fragrant. Grind in a coffee grinder, or motor and pestle.
  8. Cover the meat with the ground spices and refrigerate over night.
  9. Cold smoke on a BBQ or smoker for 5-6 hours at 270 degrees.
  10. Remove from BBQ and place in a container in the fridge and let rest over night.
  11. 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"

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