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Corned Tongue

Chef.at.Home's picture
Ingredients
  Smoked beef tongue 3 Pound
  Onion 1 Large, sliced
  Celery stalks 2 , chopped
  Bay leaves 3
  Peppercorns 8
Directions

1. Start this recipe 1 day before it is to be served. Scrub the tongue with a stiff brush, cover it with cold water and soak 6 to 12 hours, or overnight.
2. Pour off the water, add fresh water to cover it, put into the kettle with the onion, celery, bay leaves and peppercorns. Cover and simmer about 3 hours. Leave it in the stock in which it cooked until it has cooled.
3. Remove, cut out roots and hard dry section at the base of the tongue and pull off the skin. If it is not to be served immediately, put it back into the stock in which it cooked. Otherwise slice and serve with mixed horseradish or mustard.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
6

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