Beef Tongue Horseradish Brine

Name: Rinderzunge Meerrettich-Lake
Total time: 3 d
Ingredients: 28 g Nitritpökelsalz (0,4-0,5% Nitrit); 800 ml Wasser (für die Lake); 20 g Frischer Meerrettich, gerieben; 6 g Senfkörner, ganz; 5 g Schwarze Pfefferkörner, ganz; 2 Stk. Lorbeerblätter; 8 g Zucker

BrineBeefHot SmokingMedium3-4 hrs smoking + 5-7 days curing72-75 °C100-115 °CBeech + Alder

Beef tongue is cured in a spicy horseradish brine and then hot-smoked to create an exceptional delicatessen product. The horseradish root and mustard seeds in the brine give the meat a piquant, slightly spicy note. After smoking, the tongue is peeled while hot and sliced – a delicacy with a long tradition.

Ingredients(for 1 kg)

Curing salt (0.4-0.5% nitrite)28 g

Water (for the brine)800 ml

Fresh horseradish, grated20 g

Mustard seeds, whole6 g

Black peppercorns, whole5 g

Bay leaves2 Stk.

Sugar8 g

Instructions

Preparing Brine and Curing

30 min + 5-7 days

Bring water to a boil, stir in all ingredients until salt and sugar are completely dissolved. Allow the brine to cool completely to below 10 °C. Submerge the cleaned beef tongue, weigh down and cure at 3-4 °C for 5-7 days.

Soaking and Drying

1 hour + 2 hours drying

Remove the tongue from the brine, rinse under cold water and soak in fresh water for 1 hour. Pat dry and leave to dry on a rack at room temperature for 2 hours until the surface is dry and slightly tacky.

Smoking

3-4 hours

Preheat smoker to 100-115 °C with beech and alder wood. Place the tongue and smoke to a core temperature of 72-75 °C. A water pan ensures even moisture.

Peeling and Resting

15 min + 20 min resting

Peel the hot tongue immediately after smoking – score the skin at the tip and peel away. Then let rest for 20 minutes. Slice thinly warm or cold and serve with horseradish.

Pro Tip

Peel the tongue immediately while hot after smoking – the skin is easiest to remove right after cooking. Serve sliced cold with freshly grated horseradish.

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