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Tongue & Vegetables

Mexican.Chef's picture
  Beef tongue 3 Pound (Smoked / Fresh)
  Water 2 Quart
  Carrot 1 , sliced
  Onion 1 , sliced
  Celery stalk 1 , sliced
  White wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  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)
  Parsley leaves 4
  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.

Recipe Summary

Main Dish

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Tongue & Vegetables Recipe