East Indian Corned Tongue (Salted Ox Tongue)

🧂 Ingredients

• 1 Beef Tongue

  Use 1 Large Tongue circa 1.2 to 1.5 kg Or 2 Small Tongues circa 600 to 700 grams
• 1 Tablespoons Salt Petre (Saltpeter)

  Or 0.5 tsp Curing Salt
• 2 Sourlimes

  (Juice) Or 5 Tbsp Vinegar
• 10 Cloves (Lavang)

  Optional
• 10 Black Peppercorns

  Optional
• 2 sticks Cinnamon Sticks (Dalchini)
• 1 Tablespoons Khat Powder

  Optional (Khair Tree or Catechu Powder)

Instructions

• 1 Skin your tongue. (We get ours skinned by the butcher.)
• 2 Put your tongues in a clay, glass or stainless steel pot and prick them all over
  with a fork.
• 3 Rub in the saltpetre (or curing salt) and leave aside for 3 to 4 hours.
• 4 After 4 hours, make a mixture of salt and lime juice and rub it on the tongue.
  Also add in the peppercorns, cinnamon and cloves. Add khat (cathechu powder) if
  you want to (We don't find it necessary).
• 5 Leave the tongue aside for 2 to 7 days. Or if you want, turn it over everyday
  and prick it with the fork so more of the juices get absorbed.
• 6 After 2 to 7 days (depending on how long you can wait), put the tongue in a
  pressure cooker, cover it with water, and cook for 1 hour.
• 7 After cooking, cut the tongue into slices and serve!
• 8 Use it as a side dish or serve it in sandwiches.

Nutrition Info