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    Pickled Tongue STOVE TOP 2


    Never cooked Tongue? Well, here are four simple, basic recipes for Nations Best® Pickled Tongue that will take you on a delicious culinary adventure. Two use a pressure cooker; two are prepared on the stovetop. Then, have fun using the sliced meat in other recipes from sandwiches to served with various sauces, in tacos, salads, pastas and more.

    Meat Suggestions


    • 1 Nations Best® Pickled Beef Tongue (3 lb)
    • 2 c white wine vinegar
    • 3 large onions, quartered
    • c sugar
    • 2 Tbsp honey
    • 1 bay leaf
    • 4 whole cloves
    • Pinch white pepper
    • Pinch cinnamon
    • 2 Tbsp pickling spice, tied up in cheesecloth


    1. Place the Tongue in a large heavy pot and cover with cold water. Bring to a boil, skimming off any fat or foam that rises to the surface. Reduce the heat, and simmer, covered, until tender, 2 1/2o 3 hours.
    2. Remove the pot from the heat and let the Tongue cool in the cooking liquid. Skim off any fat.
    3. Place 3 cups of the cooking liquid in a heavy saucepan (reserve the rest for another use or discard). Add the vinegar, onions, sugar, honey, bay leaf, cloves, white pepper, and cinnamon. Bring the mixture to a boil and simmer for 5 minutes.
    4. Add the pickling spice and simmer for 5 minutes longer.
    5. Remove the bay leaf, cloves, and spice bag.
    6. Place the Tongue in a bowl and pour the liquid over it. Chill for at least 1 1/2ours and slice crosswise on the diagonal, before serving.