Comments on: Boiled Ox Tongue

By: francielynne

francielynne — Wed, 20 Jan 2010 04:46:18 +0000

Thanks for the suggestion. I’m a big fan of Chef Henderson and have tried some of his other recipes as well. It troubles me though that you think tongue would not be readily available in California. Were there no Mexicans where you lived? I’m from Los Angeles and saw tongue in many, many markets.

By: Sharon

Sharon — Tue, 12 Jan 2010 21:39:29 +0000

I saw beef tongue at the local market, and this is precisely the kind of recipe I’m looking for! I tried Mr Henderson’s brined pork belly recipe and it was marvelous. I can’t wait to try this on the weekend!

Thank you for the post, lovely photos and Mr Henderson’s always delightful quotes.

By: msmolly

msmolly — Wed, 06 Jan 2010 16:31:57 +0000

I have eaten beef tongue all of my life. There is NO reason to brine it. It is delicious slow cooked (a crock pot is ideal) with celery, onion, bay leaf, peppercorn, and some beef bouillon cubes. After it is cooked, peel it and then slice it as pictured and eat it. I usually make soup with rice or noodles to go with it. But BRINE it? Never.

By: Ryan

Ryan — Thu, 11 Jun 2009 19:24:28 +0000

Hello John! I’m sorry about the delay replying. I usually keep a brine around for a month, and then make a new batch. I don’t mind putting various bits in the brine together unless you want to brine chicken. To make sure I don’t contaminate other pieces of meat with Salmonella, chicken is brined alone, and I make a new brine when I get done. Veal tongue and pork belly together should be okay.

Thank you very much for the well wishes, and all the best to you!

By: John

John — Wed, 10 Jun 2009 09:33:21 +0000

Hi Ryan,

I really enjoy reading your blog.
I Have a question: How long do you use the brine? I mean, is it possible to put a pork belly in after removing the tongues (veal tongue, only for 4 days in the brine)?

Best wishes from Germany and all the best for your nose- to- tai- experience

John