17th June 2024

Corned / Salted Beef Tongue

Corned / Salted Beef Tongue

The Corned / Salted Beef Tongue is not what everyone would like to eat. It is for the urban carnivore who has a predilection towards it.

The Corned / Salted Beef Tongue is basically skinned, cured and cooked meat. Traditionally most cured meat was cured using saltpetre. It is the use of saltpetre that gives the cured meat it’s distinct taste.

Although the use of saltpetre has become debatable in recent times, we believe using the right quantity and procedure eliminates the risk allegedly associated with it (check notes below).

Serves: 20 Servings

Prep. Time: 30 Mins. + 7 to 8 days curing

Cooking Time: 50 to 60 Mins.


  • Tongues (skinned) – 2 (about 1.5 kg.)
  • Limes – 6 medium
  • Garlic (crushed) – 4 cloves (optional)
  • Cloves – 16
  • Black Pepper Corns – 20
  • Cinnamon – 3 inch
  • Saltpetre – 3 tsp.
  • Salt – 4 tbsp.

Step 1:     Powder the saltpetre fine using a motar and pestle.

Step 2:     Wash the tongues and drain them well. Prick them all over with a fork. And then transfer them in a glass / plastic bowl.

Step 3:     Add the powdered saltpetre, salt and the juice of all the limes to the bowl and massage well into the meat. Cover the bowl with cling film or an airtight lid and leave in the refrigerator. The next day turn the tongues over using a pair of tongs and cover the bowl once again and place in the refrigerator for another 5 days turning every alternate day.

Preparation of Corned / Salted Beef Tongue

Step 4:     On the 7th day, take the cured tongues out of the refrigerator and leave out for an hour. Then transfer to a pressure cooker along with its juices. Add the spices and garlic (if using). Cover the pressure cooker with its lid and cook on high till the first whistle. Then lower the heat and cook for another 45 to 50 minutes.

Preparation of Corned / Salted Beef Tongue

Step 5:     Let the pressure drop before naturally before opening the lid. Then take a pointed knife and pierce the thickest part of the tongue to see if it has cooked. If it hasn’t, pressure cook for another 15 minutes.

Step 6:     Let the cooked meat cool and then transfer it to a plastic container with its juices. Cover and place in the refrigerator overnight or till ready to serve.

Step 7:     When ready to serve, take the tongues out of the refrigerator and immediately discard all the thick juices. Dab the tongue with absorbent kitchen towels to dry them slightly. Then cut thin slices and serve.


  • We recommend 4 to 5 slices for each serving and no second serving 🙂
  • We recommend not serving to children below 6 years of age.


    • Saltpetre is chemical used for curing meats. But you need to be careful using it and must use the quantities specified. This need to be store bought and is available at some supermarkets or those stores which sell baking products.

    • We used fresh tongue and a lot of juices are released during curing. We use all of the juices whilst cooking. If your piece of tongue does not release enough water, you could add a little water.

  1. Would love to try out this recipe. However not sure if I would be able to get saltpetre. Is there any other alternative to saltpetre? Thank you

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