Tongue & Vegetables
|Beef tongue||3 Pound (Smoked / Fresh)|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Celery stalk||1 , sliced|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Whole black pepper||1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Cumin seed||1⁄4 Teaspoon|
|Tongue marinade||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Cooked vegetables||1 Cup (16 tbs)|
|Shredded lettuce||1⁄4 Cup (4 tbs)|
|Sliced onion rings||4 (Mild)|
Scrub tongue well under running water, then place in a 5-quart kettle.
Add water, carrot, onion, celery, vinegar, salt, pepper, oregano, and cumin.
Cover and bring to boiling, then reduce heat to simmer and cook for 2 1/2 to 3 hours or until meat is fork tender.
Let cool in broth.
Remove tongue, reserving liquid; skin tongue, trimming away any fat and bones.
Slice tongue thinly and place in a deep bowl.
Pour tongue marinade over meat and chill, covered, overnight.
Meanwhile, pour tongue broth through wire strainer; discard residue.
Skim fat from broth (or chill and lift off fat); use as cooking liquid for vegetables.