This is going to be a multi-entry series about the process of making a corned beef tongue. I'll be brining my tongue for one week, after that the tongue will be ready for a nice long boil, and a peel. Then all that's left to do is eat. One tongue will be plenty of food for two people, which is the amount I generally cook for. I'm thinking of making some tongue sandwiches, maybe a hash and I will definitely be making Fergus Henderson's tongue and bread.
First the brine. I'm using Fergus Henderson's ratio of 2 cups sugar to 2 1/4 cup salt (I used kosher) dissolved into 2 quarts of water, then I added 12 peppercorns, 12 juniper berries and 5 whole allspice berries. Brought this mixture up to a boil, then poured it into a couple bowls and cups to cool.
Back to the tongue.