1 corned beef tongue (approximately 3-4 lb / 1.4-1.8 kg)
Instructions
1. If the tongue is very salty, soak it in cold water for several hours or overnight before cooking.
2. Cook the tongue using the same method as Boiled Corned Beef: place the tongue in a large pot (at least 6 qt / 5.7 L) and cover completely with cold water. Bring to a boil over high heat, then reduce to a gentle simmer (approximately 190-200°F / 88-93°C). Simmer for 2.5-3.5 hours, until the tongue is fully tender — a skewer or paring knife should meet no resistance when inserted into the thickest part, and an instant-read thermometer should read at least 160°F (71°C) at the center.
3. Remove the tongue from the water and allow it to cool until it can be handled comfortably, approximately 15-20 minutes — the skin should have loosened visibly and will feel slippery to the touch.
4. Peel and discard the skin, then slice and serve.
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