Ox Tongue Pastrami

This is recipe takes some time but it's totally simple to knock up and makes a banging addition to a burger πŸ”


5 grams whole black peppercorns

6 whole cloves garlic (crushed)

1 large thumb of ginger (peeled and sliced) 

4 grams mustard seeds

5 grams corriander seeds

5 grams of allspice

4 grams juniper berries

2.2 liters water

25 grams of sugar

2 grams of pink salt

160 grams table salt

1 bay leaf

1 beef tongue


Toast the pepper, mustard seeds, coriander seeds, allspice, and juniper berries. Bring the water a boil and then chill to cold. Add the toasted spices, palm sugar, pink salt, salt, powdered ginger, garlic, and bay leaf. Clean the tongue as best you can under cold water and add it to the brine, cover and leave in the fridge for a week. After it's week long bath discard the brine and place the tongue in a heavy oven dish, tightly seal with foil and cook on 70Β°C for 12 hours. Cool, then clean the tongue by removing the skin.

At this point it's ready to get behind your face, but we like to dry rub and cold smoke it for extra flavour. Either way it's killer 🀟