Corned Beef or Veal Tongue

Preparation info
  • Serves at least


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Tongue takes particularly well to spicing, but if you prefer a plain cure, omit the spices from the brine. If calves’ tongues are available, be sure to try them; they are very lean and delicate-flavored. Home-cured tongue does not have the excessive saltiness or the deep-rose hue of commercially brined tongues, which are cured with saltpeter.