If you’ve never cooked tongue before – and I understand many are squeamish about it – I’d really urge you to give it a go. Brined and simmered in a flavoursome broth, it is wonderfully tender and tasty.
1. To make the brine, pour the water into a plastic container, stir in the salt until completely dissolved, then add the tongues. Cover and leave for 48 hours.
2. Remove the tongues from the brine and place in a saucepan with 1 litre of fresh water, the celery, carrots, onion and bay leaves.
3. Bring to the boil, and simmer for 2.5 – 3 hours until the tongues are tender and the outer skin can be easily peeled away.
4. When cool enough to handle, peel the skin off the tongues, slice into 3-4mm slices and serve with pickled celeriac or cornichons.
© River Cottage
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