Pickled Beef Tongue

Pickled Beef Tongue

Pickled Beef Tongue

Beef tongue is a traditional ingredient in Jewish cuisine, particularly in Eastern European Jewish cuisine. Here is a recipe for "Pickled Beef Tongue" that is a classic Jewish recipe:


1 beef tongue, about 3 lbs
1 onion, sliced
4 cloves garlic, peeled and smashed
1 bay leaf
1 teaspoon whole peppercorns
1 teaspoon whole allspice berries
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup kosher salt
Chopped fresh parsley for garnish


Rinse the beef tongue and place it in a large pot. Cover with water and add the onion, garlic, bay leaf, peppercorns, and allspice berries.
Bring the water to a boil, then reduce the heat and let simmer for about 3 hours, until the beef tongue is tender.
Remove the beef tongue from the pot and let cool for a few minutes. Use a sharp knife to remove the skin and any excess fat from the tongue.
In a small saucepan, combine the apple cider vinegar, sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved.
Place the beef tongue in a large glass or ceramic dish. Pour the pickling mixture over the beef tongue, making sure it is completely covered.
Cover the dish and refrigerate for at least 24 hours, or up to a few days.
To serve, slice the pickled beef tongue thinly and garnish with chopped fresh parsley.

Enjoy this classic Jewish recipe for Pickled Beef Tongue, which can be served cold as a deli meat or as an appetizer with crackers or bread.

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