Smoked Tongue Recipe

History of Smoked Tongue:

Smoked tongue is a traditional recipe that has been enjoyed for centuries. It has its roots in many different cultures, including European, American, and Asian cuisines. The process of smoking the tongue was originally developed as a way to preserve meat before the invention of refrigeration. The smoking process not only preserved the tongue but also added a rich, smoky flavor to it, making it a delicacy.

Tongue was one of the most popular cuts of meat in Europe during the medieval period. It was considered a luxury item and was often served at banquets and feasts. The smoking process gave the tongue a unique and distinctive taste that was highly prized.

In America, smoked tongue became popular in the 18th and 19th centuries. It was a common dish in colonial households and was enjoyed by people from all walks of life. Smoked tongue remained a staple in American cuisine well into the 20th century and continues to be enjoyed by many today.

Fun Facts about Smoked Tongue:

1. Tongue is a muscle, specifically the muscle from the underside of the animal's jaw. It is known for its tender and flavorful meat.

2. Tongue can be derived from different animals, such as beef, pork, or lamb. Beef tongue is the most common type used in smoked tongue recipes.

3. The smoking process not only adds a unique flavor to the tongue but also helps to tenderize the meat, making it melt-in-your-mouth delicious.

4. Smoked tongue is a versatile ingredient that can be used in a variety of dishes. It can be served cold or hot, sliced thin as an appetizer, or used as a filling for sandwiches or tacos.

5. In some cultures, smoked tongue is considered a delicacy and is often reserved for special occasions or holidays.

Now, let's move on to the recipe for Smoked Tongue:

- 1 beef tongue (approximately 3-4 pounds)
- Cold water (enough to completely cover the tongue)
- Hot water (to keep adding as it boils down)
- Salt (to taste)
- Fresh parsley (for garnish)


1. Start by preparing the beef tongue. If the tongue is very dry, soak it overnight in cold water before boiling.

2. Place the tongue in a large kettle and fill it with enough cold water to completely cover the tongue.

3. Turn on the heat and bring the water to a boil. As the water boils down, keep adding hot water to ensure that the tongue remains covered.

4. Reduce the heat to low and cover the kettle with a lid. Place a heavy weight on top of the lid to prevent steam from escaping. If you have an old flat iron, it works great as a weight.

5. Allow the tongue to boil slowly and steadily for about four hours. This slow cooking process will ensure that the meat becomes tender and flavorful.

6. After four hours, check if the tongue is cooked by inserting a fork or knife into the thickest part. It should go through easily.

7. Once the tongue is cooked, remove it from the kettle and set it outdoors to cool in the liquor in which it was boiled. This will help retain the moisture and flavor of the tongue.

8. Once cooled, peel off the outer skin of the tongue. It should come off easily.

9. Now, it's time to slice the tongue. Slice it very thin, as thin as you can. The thin slices will not only look visually appealing but also enhance the texture of the dish.

10. Arrange the thinly sliced tongue on a serving platter and garnish with fresh parsley. The parsley adds a touch of freshness to the dish.

11. Smoked tongue can be served cold as an appetizer with crackers or bread. It can also be used as a filling for sandwiches or tacos.

Similar Recipe Dishes:

- Pastrami: Pastrami is a highly popular smoked meat dish made from beef brisket. It is typically seasoned with a blend of spices and then smoked to perfection. Pastrami is often used in sandwiches and is a staple in Jewish delicatessens.

- Corned Beef: Corned beef is another cured and smoked meat dish, usually made using beef brisket. It is brined with a mixture of salt, sugar, and spices, and then slow-cooked until tender. Corned beef is often associated with St. Patrick's Day and is a key ingredient in dishes like corned beef and cabbage.

- Smoked Ham: Smoked ham is a classic dish made from pork leg that has been cured with salt and spices and then smoked. It is a popular choice for holiday dinners and can be served warm or cold. Smoked ham is known for its rich flavors and can be enjoyed in sandwiches, salads, or as a centerpiece for a festive meal.

These dishes, including smoked tongue, showcase the art of smoking meats and celebrate the flavors that can be achieved through this ancient preservation technique. Each dish has its own unique characteristics and is enjoyed by people around the world.



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