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Lårtunge (salt-cured beef leg cut)

Lårtunge of beef is rubbed with salt and saltpeter, left for 1 day, then 2–3 weeks in brine, and boiled 2–3 hours in boiling water until tender. Meat that has been salted a long time is soaked and put on to boil in cold water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 643 (falt i det fri)

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About the dish

'Lårtunge' is the tongue-shaped muscle from the beef leg (a tenderloin-like cut from the hindquarter). The recipe appears in the butchering chapter of 'Stor kokebok' (1914) among the methods for salting meat for the winter.

How to make it

  1. 1

    Rub in

    Rub the lårtunge well with 3 tsp salt and 1 tsp saltpeter, and let it rest for 1 day.

  2. 2

    Place in brine

    Place the meat in brine and let it sit for 2–3 weeks.

  3. 3

    Boil

    Put the meat into boiling water and boil it 2–3 hours until tender. If it has been in the brine a long time, soak it first and put it on to boil in cold water.

Changes from the original

Quantities are given in modern units. Saltpeter is marked as optional (can be omitted or replaced with curing salt). The method is divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 643) → 1949 (korrekturlest, s. 777)~72% av teksten endretfjernetlagt til
3 teskeer salt 1 teske salpeter Laartungen gnides ind Lårtungen gnis inn med 3 teskeer teskjeer salt og 1 teske teskje salpeter, ligger 1 i døgn, lægges legges i saltlake 2—3 2 —3 uker. Laartungen sættes Lårtungen settes over ilden varmen i kokende vand vann og koker, koker til den er mør, 2—3 2 —3 timer. Har laartungen lårtungen ligget længere lengere tid i laken, maa må den utvandes såvelsom oksebrystet og sættes alt salt kjøtt forresten utvannes og settes over ilden varmen i koldt vand. vann. Kjøttet tørkes over med kjøttklæde, opvridd i varmt vann, skjæres i skiver langs med trevlene og skrapes på begge sider.

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Frequently asked questions

What is lårtunge?
Lårtunge is a cut of meat from the leg, here salted and boiled. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 643, and serves about 6.
How long should the lårtunge stay in brine?
It is first rubbed with 3 teaspoons of salt and 1 teaspoon of saltpeter and rests for 1 day. Then it is placed in brine for 2–3 weeks. Altogether the process therefore takes about three weeks before boiling.
How is it boiled?
The lårtunge is put on the heat in boiling water and boils until tender, 2–3 hours. If it has been in the brine longer than 2–3 weeks, it must be soaked first and put on to boil in cold water.

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