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Sliced smoked beef tongue pastrami.

Smoked Beef Tongue Pastrami

Carne Diem Culinary
This often-overlooked part of the cow should not be ignored. This recipe makes pull apart tender and flavorful beef tongue pastrami that is finished on your grill or smoker.
5 from 3 votes
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Prep Time 1 hour
Cook Time 3 hours
Brine Time 5 days
Total Time 5 days 4 hours
Course Appetizer, Main Course
Cuisine American, Jewish
Servings 4
Calories 659 kcal

Equipment

  • Brining bag or nonreactive container

Ingredients
  

  • 2-3 pound Beef Tongue

Brine

  • 2 Gallons Distilled Water
  • 21 grams Prague Powder about 4 teaspoons
  • ¾ Cup White Sugar
  • ½ Cup Brown Sugar
  • 1.5 Cups Kosher Salt
  • 10 Garlic Cloves
  • 10 Green Cardamon Pods
  • ½ Onion
  • 1 Habanero
  • 1 Tablespoon Black Peppercorns
  • 1 Cinnamon Stick
  • 2 teasooons Crushed Red Pepper
  • 1 Bay Leaf Crumbled
  • ½ teaspoon Fennel
  • ½ teaspoon Dill
  • 1 teaspoon Coriander Seed

Rub

  • 1 Tablespoon Black Peppercorns
  • 1 Tablespoon Smoked Peppercorns
  • 1 Tablespoon Coriander Seed
  • 1 Tablespoon Brown Sugar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder Like Ancho
  • 1 teaspoon Mustard Seed
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper

Instructions
 

Prepare the brine

  • Combine all of the brine ingredients with 1 gallon of the water, in a large pot.
  • Bring to a boil then reduce to a simmer and continue to simmer for 5-7 minutes.
  • Remove from the heat and add it the remaining 1 gallon of water.

Brine the Beef Tongue

  • Place the brine in a nonreactive container or large brining bag and place in the refrigerator and cool.
  • Add the meat to the cooled brine and brine for 5 days. Shake the bag daily or flip the meat, to ensure even brining.

Boil to remove the tough outer layer

  • After 5-7 days bring a large pot of water to a boil. Remove the beef tongue from the brine and boil for 10 minutes. Remove from the water and cool. Once it has cooled enough to handle peal the tough outer layer off of the beef tongue.

Smoke the beef tongue

  • Combine the rub ingredients in a small bowl and mix to combine. Rub the outside of the beef tongue liberally with the rub. Wrap in plastic wrap and place in the refrigerator overnight.
  • Preheat your smoker, or grill set up with indirect heat, to 250-275 degrees. Smoke the beef tongue to an internal temperature of 193 degrees, then remove from the smoker. This typically takes about 2-3 hours but times can vary.
  • Wrap in foil and rest for 15-20 minutes before slicing.

Nutrition

Calories: 659kcalCarbohydrates: 8gProtein: 42gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 159mgSodium: 122mgPotassium: 813mgFiber: 2gSugar: 3gVitamin A: 422IUVitamin C: 2mgCalcium: 54mgIron: 6mg
Keyword Beef Tongue, nose to tail, Pastrami, Smoked
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