Veal Tongue

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 1 pickled veal tongue (about 1 kg/2 lb 4 oz)
  • 100 g ( oz) celery, washed and cut into 3 cm (1¼ inch) lengths
  • 100 g ( oz) onion, cut into 3 cm (1¼ inch) pieces
  • 75 g (2⅔ oz) carrot, cut into 3 cm (1¼ inch) pieces
  • 1 fresh bay leaf
  • 1 sprig thyme
  • 8 g ( oz) mustard seeds
  • 2 g (1/16 oz) coriander seeds
  • 350 ml (12 fl oz) white wine
  • 2 litres (70 fl oz) water
  • charcoal*, for smoking
  • wood* (such as mallee root) soaked in water for 30 minutes, for smoking
  • sea salt flakes, to taste
  • 1 quantity mulled wine distillation


Place the veal tongue, vegetables, herbs, spices, wine and water in a large saucepan and bring to the boil. Reduce the heat to a gentle simmer and skim. Weight down the tongue so it is fully submerged and simmer for 3–4 hours or until tender. Once cooked, remove from the heat and cool the tongue in the stock to 40°C (104°F).

Remove the tongue from the stock and peel off the skin. Trim the tongue and pass the stock through a fine sieve, discarding the solids. Pour the stock over the tongue and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Slice the tongue into four 2 cm (¾ inch) thick pieces.

When ready to serve, light a hot smoker* with the charcoal and when the charcoal dies down a bit, add some of the soaked wood. Once it is smoking well, add the tongue and smoke for 6 minutes. Remove the tongue from the smoker, season with salt and dress with some of the mulled wine distillation. Serve immediately.