Pickled Ox Tongue

We pickle ox tongue in our brine, So we can guarantee that they are pickled for the correct amount of time. Once ready we freeze them.

Here is a nice Pickled ox tongue recipe

Ingredients

1 small beef tongue (~3 lb / 1.4 kg)
Peppercorns
Bay leaf (or other herbs)
Onion and carrots (or other vegetables)
Optional: flour or condensed French onion soup, for a thicker sauce.

1. Prepare the broth. Fill a large pot with chick or beef stock or moderately salted water. Add vegetables and herbs of your choice. An onion or two, a couple of bay leaves, peppercorns, and a carrot form a good simple base. Feel free to add other ingredients, such as oregano, rosemary, garlic, or chiles. Bring to a boil over high heat.
   Use a pressure cooker or slow cooker to speed up the process.
   If you want to create a thicker sauce to serve with the tongue, add four cans of condensed French onion soup.
2. Add the tongue. Add the tongue to the broth and cover the pot. Bring to a boil again, then reduce to a simmer.
   Keep the tongue completely submerged. You may need to add more water or weigh it down with a steamer basket.
3. Simmer until tender. The tongue is ready when it turns white and a knife easily pierces the thickest part. This typically takes about 50–60 minutes per pound (0.45 kg) of meat.
   Fast cooking or undercooking makes the tongue tough and unpleasant. If you’ve got the time, err on the side of caution and keep simmering for an extra hour or two.
   If using a pressure cooker, heat until it starts to steam. Reduce to medium heat and cook for 10–15 minutes per pound (0.45 kg). Let cool until steam releases on its own.
4. Peel the tongue while warm. Transfer the tongue onto a plate with a pair of tongs. Wait until the tongue is just cool enough to touch, then cut through the outer white layer lengthwise with a sharp knife. Peel off this layer with your fingers, cutting when necessary. (This layer is technically edible, but has an unpleasant taste and texture. )
   The tongue becomes much harder to peel once cooled. If it’s already cooled to room temperature, though, it can help to submerge it in ice water.
   Save the broth to make a soup or flavour sauce.
5. Cut the meat into 1⁄4 inch (0.6 cm) slices. Cut diagonal slices with a sharp knife to serve with salsa verde, on a sandwich with brown mustard and greens, or baked for another half hour with roast potatoes. There’s plenty of meat there, so consider saving some larger pieces to grill or try with the other recipes below.
   If the meat is tough, it’s undercooked. Return it to the broth and keep simmering.
   You can easily turn a portion of the sauce into gravy by adding flour.
6. Store leftovers in the fridge. The boiled tongue will keep for about five days in an airtight container in the fridge.