Boiled Fresh Beef Tongue
|Beef tongue/Fresh calf tongue||3 Pound (Fresh)|
|Sliced carrots||1 Cup (16 tbs)|
|Celery rib with leaves||2 , sliced|
|Fresh parsley sprig||4|
|Salt||1 Teaspoon (For Each Quart Water)|
Rinse tongue and place in a large pot with remaining ingredients except salt.
Cover with boiling water; add salt.
Bring to a boil; lower heat.
Simmer until tongue is tender, about 2 to 3 hours.
Add more water as needed.
Cool by immersing tongue in cold water.
When it is easy to handle, remove skin, roots, small bones, and gristle.
Slice the tongue on a slight diagonal.
Serve hot or cold.