Spiced Beef Tongue
|Beef tongue||1 (pickled or corned)|
|Warm water||2 Cup (32 tbs) (adjust quantity as needed)|
|Mixed pickling spice||2 Tablespoon|
|Carrot||1 , sliced|
|Sliced onion/1 tablespoon onion flakes||1|
|Garlic||2 Clove (10 gm), sliced|
Cover tongue with cold water and soak for 2 hours.
Drain and place in a deep saucepan.
Cover with warm water and bring to a boil.
Skim and add the flavoring ingredients.
Cover and simmer until fork-tender, about 50 to 60 minutes per pound.
Cool tongue in the liquid, then lift out and peel off the skin.
Cut out the roots.
Strain the broth.
Hot beef TONGUE: Return skinned and trimmed tongue to the strained broth and reheat thoroughly.
Lift to a hot platter and slice.