Beef Tongue Terrine

Serves 10 as a starter or as a cold cut on a charcuterie platter

Ingredients

For the brine:

• 200ml boiling water
• 800ml cold water
• 50g salt
• 10g honey
• 4g toasted coriander seed
• 4g mustard seed
• 4g juniper (whole)
• 4g allspice (whole)
• 2 bay leaves
• 1 lime, sliced

For the Braise/Slow Cook:

• 2 beef tongues (ask your local butcher for these)
• 1 small onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 garlic clove, crushed
• 2 cups beef stock
• 1 bunch of parsley, small, leaves only, finely chopped

To serve:

• Crackers
• Whole grain mustard

Method
 

To make the brine, combine the salt, honey and spices in a bowl or large jug. Pour enough boiling water to cover the mixture to dissolve the salt and sugar. Once dissolved add the cold (ice) water to the mixture to remove the heat.  Once the mixture has cooled, pour over the tongues. Cover and place in the refrigerator for 4 to 7 days.

When the tongues are sufficiently brined, remove from the brine and rinse with running water.

Place the tongues, onion, carrot, garlic and beef stock into a slow cooker and set on high.  Allow the tongues to cook overnight (at least 8 hours) then check for tenderness. If still firm, adjust the slow cooker to low for an additional 8 hours. Tongues should be almost falling apart when pulled from the slow cooker.

Allow to cool slightly before removing the skin and connective tissue, which should pull off easily.

While still warm, coat the tongue with the chopped parsley and set into a mould (about 20 x 10 x 5cm plastic container).  Add weight to the top of your mould and place in the refrigerator overnight.  Once the tongue has set, remove from the mould. Remove any excess fat that has come to the top and slice into thin pieces. Serve with whole-grain mustard and crackers.