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Tongue Reuben Quesadilla

Tim_Sutherland_52834

Corned beef tongue following the CS corned brisket recipe.

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Comments

Mike_Minh_Truong_54120

Wow!

Brandon_Byrd_40557

Thanks for sharing! I have a corned beef tongue chilled in the fridge right now that I haven't peeled yet (and am not looking forward to). After your comments, I'll probably retherm before I peel it. I brined mine for 10 days and then cooked it at 62C for 72hrs with some beef cheek pastrami.

Tim_Sutherland_52834

60°C/48hr after a 10 day brine.

A finger under the skin peeled most of it while warm. Using a paring knife scraped the rest off.

The meat was sliced on a deli slicer, and what was too difficult/dangerous to cut was cubed for hash.

FrankM_3301

I don't have the genetics to curl my tongue like that.

Brandon_Byrd_40557

Curious about time/temp and what your tongue peeling experience was like.