Name: Santa Fe Basque Restaurant & Bars Pickled Tongue Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Basque
Ingredients: 1 each beef tongue; 12 cups water (for simmering); 1 each onion; 1 each carrot; 2 each bay leaves; 1 tbs black peppercorns; 1 tbs coarse salt (for simmering); 2 cups white wine vinegar; 2 cups water (for brine); 3 tbs granulated sugar; 2 tsp kosher salt (for brine); 3 each garlic cloves, crushed; 1 tsp whole black peppercorns; 1 tsp mustard seeds; 6 each juniper berries (optional); 1 each bay leaf (for brine); 1 tsp dried oregano; 1 tsp red pepper flakes; 2 tbs olive oil; 2 tbs fresh parsley, chopped; 1 loaf crusty bread or toasted baguette slices; 1 each lemon wedges; 1 tsp coarse sea salt

Method

Pickled Beef Tongue

Clean and Simmer Tongue

Rinse the beef tongue under cold water. Place the tongue in a large stockpot and add 12 cups of water. Add halved onion, carrot, bay leaves, 1 tablespoon black peppercorns, and 1 tablespoon coarse salt. Bring to a simmer over high heat, then reduce to low and gently simmer, partially covered, for 2 to 2 1/2 hours, or until the tongue is very tender when pierced with a knife.

Cool and Peel

Carefully remove the tongue from the cooking liquid and transfer to a cutting board. Reserve 1 cup of the cooking liquid and discard the rest (or save for another use). While still warm but cool enough to handle, use a small knife to loosen the rough skin at the tip and peel the thick outer membrane off the tongue; it should come away in large pieces. Trim any excess fat from the base. Let the peeled tongue cool to room temperature.

Slice

Once cooled to touch but still slightly firm, slice the tongue thinly across the grain (about 1/8"–1/4" / 3–6 mm) and arrange the slices in a single layer or slightly overlapping in a heatproof container or jar that will hold the brine.

Pickling Brine

Make Brine

In a saucepan combine 2 cups white wine vinegar, 2 cups water (use the reserved 1 cup cooking liquid if you like for extra depth plus 1 cup water), 3 tablespoons sugar, 2 teaspoons kosher salt, crushed garlic cloves, 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, juniper berries (if using), 1 bay leaf, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Simmer gently for 3 minutes to bloom the spices, then remove from heat and let cool 5 minutes.

Pour and Marinate

Pour the hot (but not actively boiling) brine over the sliced tongue in the container, ensuring all slices are submerged. Use a small weight or folded piece of parchment to keep slices under the brine if necessary. Let cool to room temperature, then cover and refrigerate for at least 24 hours, preferably 48–72 hours, to allow the tongue to absorb the pickling flavors. Flavor will continue to develop up to 1 week.

To Serve

When ready to serve, remove tongue slices from the brine and drain briefly on a paper towel. Arrange on a platter or on toasted baguette slices. Drizzle with 2 tablespoons olive oil, sprinkle with 2 tablespoons chopped fresh parsley and 1 teaspoon coarse sea salt, and finish with a squeeze of lemon if desired. Serve chilled or at cool room temperature as Basque-style pintxo bites alongside crusty bread.

Storage: Keep the pickled tongue submerged in its brine in an airtight container in the refrigerator for up to 2 weeks. Discard if brine becomes cloudy or develops off-odors.