Smoked Beef Tongue with Horseradish
Beef tongue is cured in a classic brine and then hot-smoked, resulting in an exceptionally tender texture and smoky depth. Fresh horseradish as an accompaniment provides a pungent, spicy contrast. This traditional dish receives a modern reinterpretation through smoking.
Ingredients(for 1 kg)
Instructions
Curing
5-7 daysBring 1 liter of water to a boil with salt, curing salt, sugar, pepper, bay leaves, and juniper berries; let cool completely. Fully submerge the beef tongue in the brine and store cold for 5-7 days. Turn daily.
Soaking and Preparation
2 hoursRemove tongue from brine, rinse thoroughly under cold water, and soak in fresh water for 2 hours. Pat dry and acclimatize at room temperature for 1 hour. Preheat smoker to 110-120 °C.
Smoking
5-7 hoursPlace beef tongue in the smoker with beech-alder wood. Smoke at 110-120 °C until a core temperature of 72-75 °C is reached. The surface should develop a deep mahogany-brown color.
Peeling and Resting
15 minutesRemove the hot tongue from the smoker immediately. Score the skin on the underside with a sharp knife and peel off in one piece. Rest for 15 minutes, then slice and serve with freshly grated horseradish.
Pro Tip
The skin of the beef tongue is easiest to remove while the meat is still warm. Immediately after smoking, make a cut along the underside and peel the skin off in one piece.
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