Recipe(tried): Corned Beef Tongue

You're welcome, Jan...Yes, I use Morton's "Tender Quik" and pickling spices from www.penzeys.com or www.americanspices.com Good way to check a brine...Add your brining agent slowly/stirring well until a medium sized potato will float...

I corned it about the same length of time that you'd corn a brisket...Think it was 6-8 days...Rinse real well after that so it's not too salty...I have a large deep skillet w/ a strainer basket and domed top...If you don't have one, just boil low to cook and then simmer low, checking to see if it's tender and you can get the skin off easily...

Good luck and let me know if you try it...Slice thin...It IS delicious...You can try it this way if you like:

My Grandfather taught me almost 50 years ago...

Dutch

CORNED BEEF TONGUE

2-3 beef tongues
2 qts cold water
12 oz kosher salt
4 oz brown sugar
1/4 oz sodium nitrate (optional, but will give the tongue its pink color) (Using Tender Quik, you don't need this)
3 bay leaves
2 cloves garlic
2 tsps black peppercorns
2 tsps mustard seeds
1 tsp whole allspice berries
1 tsp dried thyme

CORNING:
Lay tongues in a single layer in a non-reactive container. Bring water, salt, sugar and sodium nitrate to boil in a stainless steel saucepan. Remove from heat and allow to COOL. Pour brine over tongues, it should cover them by a few inches. Add remaining ingredients and place a heavy plate on top of tongues to keep them submerged. Cover and place in the refrigerator for 6-8 days. Remove tongues from brine. Discard brine and wash container. Return tongues to container, cover with fresh, cold water and allow to soak overnight in the refrigerator to remove excess salt.

COOKING:
Remove tongues from water and place them in a large pot. Add 1 large onion, 2 carrots, 2 stalks of celery and enough cold water to cover the tongues by a few inches. Simmer tongues for 3-4 hours or until very tender. (The tongues can also be cooked in a pressure cooker for 1 hour.) Remove the skin while still warm.

Wrap tongues tightly in plastic wrap and chill overnight. Slice thinly to serve.