On 10/22/2016 at 9:54 AM, HungryChris said:I just found one this morning on sale because the use or freeze by date was coming up. To me, that means it has been "wet aged" which is a good thing. It is in the brine as I type and I will deliver a full report when I make the first sandwich.
HC
On 10/21/2016 at 6:37 PM, Okanagancook said:Well, if you do it again, we would love to see your steps, etc.
I can get whole tongue frozen. I've done one once, posted here somewhere, and it turned out fabulous. Thin slicing is important seeing the meat is so dense and strong tasting.
Well, it's been just about 3 weeks and it's time for an update. Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom.
Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick), put the beef in the brine and injected it well, all over.
Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks.
In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold.
Well, of course, I had to make a sandwich. I went for a Reuben.
It just doesn't get much better than that!
HC
