|Pickled beef tongue/Corned beef tongue||1|
Scrub tongue under running water.
Soak in cold water for at least 2 hours.
Place in a deep pan, cover with fresh, cold water and add onion, carrots, top of stalk celery, bay leaf, cloves and peppercorns.
Bring to a slow boil, reduce heat, cover and simmer for 3 hours or until tender (test with a skewer, which should penetrate to centre easily).
Skim when necessary throughout cooking, and add more hot water when needed to keep the tongue covered.
Lift tongue from pan and plunge into cold water.
Remove outer skin and cut off any bones and gristle from root of tongue.
Place tongue in a deep, round cake tin or other container about 6-inches in diameter and curl round to the shape of the tin.
Cover tongue with a plate and place a weight on top.
Chill thoroughly for at least 24 hours and unmold to serve.
The weight should press out liquid to form some aspic jelly, but a little strained stock may be added, just barely enough to cover it.