Today, I cooked the corned beef tongue that has been brining in Morton Tender Quick solution for 3 weeks in the downstairs fridge. Keep in mind that this whole process is carried out covertly on my part because Deb wants nothing to do with it. As a result, all operations must be conducted "off hours" and on a carefully crafted schedule. This particular specimen, was brined concealed in the crisper of the downstairs fridge, where Deb never ventures. If I so much as hint that it is going on or that she might want to sample the results, it's greeted with a rolled eye, a shaken head and a muttered "Oh, Brother!".
Nevertheless, I persist. Here is the tongue after 90 minutes in the IP with natural release. It has been peeled, chilled and trimmed of excess fat.
Because I am the only one in the household who eats this, I generally cut it in half at this stage and freeze half.
I desperately wanted a sandwich for lunch, so I put it on the slicer and sliced up a generous amount for a nice sandwich and proceeded to make one with Swiss cheese on lightly toasted rye.
A freshly opened growler of Dogs & Boats, American DIPA rounded things out nicely.
HC
