04 January 2013,00:56 by

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This pickled tongue is simple to prepare and doesn’t incur a lot of money. Its ingredients are extremely accessible and it will totally fits to all events and even regular meals. Every piece of the dish is tendered with complete flavorings to enhance your appetite.
Serves :

Preparation Time :
2 hours

Cooking Time :
2 hours 10 minutes

Preparation Method :

  • Mix together salt, spices, sugar, orange zest and garlic, rub it into the tongue.
  • Dissolve the saltpetre (if using) in 150ml warm water and pour over the tongue in a non-reactive container (a glass or china bowl).
  • Press the meat down with a heavy weight and refrigerate for 12 days, turning the meat every 2-3 days.
  • At the end of the marinating period, place the tongue in a large saucepan of cold water and bring to the boil.
  • Discard the water when it reaches boiling point and repeat this process three times.
  • Cover the tongue with cold water again and bring to the boil, reduce the heat and simmer gently for 2 hours or until the meat is tender.
  • Allow to cool slightly, then remove the tongue to a cutting board and carefully peel off the skin.
  • Return the tongue to the cooking liquor to cool completely.


  • 75 grams Malden sea salt
  • 2 teaspoons freshly ground white pepper
  • 2 teaspoons ground ginger
  • ½  teaspoon ground cloves
  • 1 bay leaf, crumbled
  • A pinch of nutmeg
  • A pinch of paprika
  • A pinch of cayenne pepper
  • 2 tablespoons soft brown sugar
  • Zest of 2 oranges
  • 4 cloves garlic, peeled and finely chopped
  • 1 fat removed ox tongue
  • 1 tablespoon saltpetre (optional)

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