Ingredients:

1 Veal Tongue
1 carrot
1 lb. coarse sea salt 454g
2 celery stalks
1 teaspoon curing salt 5ml
½ large lemon
1 cup sugar 250ml
2 leeks
1 bunch thyme
1 garlic head
1 teaspoon peperoncino 5ml

2½ quarts veal broth 2.36 Litres
1 cup white wine 250ml
1 cup vinegar 250ml
Plus the same vegetables and spices as for the marinade

Instructions

Marinating: Wash tongue thoroughly and marinate with all spices, herbs and vegetables, for 6 days. Turn the tongue over every day.

Cook the tongue in plain water for 1 hour.Remove tongue, skin and cook it again for 2 hours in the veal broth with wine, vinegar, vegetables, spices and herbs.Cool and refrigerate.Pickled tongue can be kept refrigerated for up to one month