Pastrami Stout Beer Brine for Beef Tongue |
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Ingredients
- 4cup onion, yellow, large,peeled and sliced
- 12each garlic, clovespeeled and mashed
- 260gram salt, kosher
- 120gram sugar, brownpacked
- 60gram Pickling Spices
- 8each bay leaves
- 6each star anise pods
- 2quart water
- 48ounce stout, cold
- 2pound ice
Instructions
- In a large pot, add the onions, garlic, salt, brown sugar, pickling spice, bay leaves, star anise pods and water. Bring the mixture to a boil, and cook for 10 minutes over medium heat. Turn off the heat and add the ice and cold stout. Check with a thermometer and chill to 40°F. Transfer to a cambro and use with the beef tongue.
- Add the washed and dried beef tongues to a bag and add 2 cups of Stout Pastrami Brine to each and seal on high. Repeat with remaining tongues. refrigerate for 3 days.
- Remove the tongues from the brine and cold smoke them in a 200°F smoker using oak, cherry or other fruit wood for 2 hours. Place back into bags, adding a 1/4 cup of the reserved brine and sous vide at 180°F for 8 hours. Chill and cool.
- To use, open the bag, peel the tongue and slice against the grain.