Is corned beef a tradition in your house for St. Patrick’s Day? We definitely enjoy it, although we haven’t had it in a few years because I’m not comfortable with some of the ingredients used to “corn” the beef, especially sodium nitrite.
I hadn’t set out to make corned beef. It all started with that beef tongue in my freezer. We generally buy a quarter of grass-fed beef at a time from a local farmer. We got the tongue with our quarter this year, and I’m committed to using all of what we get, including the offal.
That tongue. It’s been in my freezer for a few months, and the site of it was more than I could bear. But then I ran across a recipe to cure your own corned beef in Long Way on a Little by Shannon Hayes. She mentions that, in addition to brisket, you can use tongue for corned beef. Yes, for whatever reason, I thought I could handle that.
I can’t tell you how glad I am that I persevered. This meat was delicious! I brined it for a full week, and then cooked it in my crock pot for a full day. Since I followed Shannon’s recipe pretty closely, I won’t repeat it, but you can find it here.
Have you ever cooked beef tongue? How did you prepare it?