Smoked Tongue With Creole Sauce
|Smoked beef tongue||2 Pound (1 Whole)|
|Onion||1 Large, chopped|
|Carrot||1 , chopped|
|Celery stalks||2 , chopped|
|Creole sauce||1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)|
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.