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Smoked Tongue With Creole Sauce

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Ingredients
  Smoked beef tongue 2 Pound (1 Whole)
  Onion 1 Large, chopped
  Carrot 1 , chopped
  Celery stalks 2 , chopped
  Cloves 2
  Creole sauce 1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)
Directions

Place tongue in large kettle; cover with water.
Add onion, carrot, celery, and cloves.
Cover; bring to boil.
Reduce heat; simmer about 2 hours or until fork-tender.
Remove tongue from liquid; let cool.
Peel off outer skin; trim base.
Add enough tongue broth to Creole Sauce to thin to desired serving consistency.
Pour Creole Sauce into serving platter to depth of 1/4 inch.
Cut tongue into thin slices, starting at base.
Arrange slices in sauce.
Cut slices toward tip at an angle, so pieces will not be too small.
Serve with remaining sauce.
Tongue can be reheated in liquid if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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