You are here

Boiled Tongue

christopherr's picture
Ingredients
  Smoked beef tongue 4 Pound
  Onion 1 Large, quartered
  Black peppercorns 10
  Mustard seed 1⁄4 Teaspoon
  Bay leaves 2
  Cloves 4
Directions

Wash tongue; pat dry with paper towels.
In 6-quart kettle, combine tongue and remaining ingredients with water to cover—about 3 quarts.
Bring to boiling.
Reduce heat; simmer, cov- ered, 2-1/2 to 3 hours, or until tongue is tender.
Drain tongue.
(If desired, reserve stock for use in sauce.) Plunge tongue into cold water.
To remove skin: With sharp knife, gently slit skin on underside from thick end to tip.
Peel off skin, and remove and discard root.
To serve: Slice tongue thinly, and serve hot or cold with Gingersnap or Sour-Cream Horseradish Sauce
Makes 7 or 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Servings: 
8

Rate It

Your rating: None
3.98846
Average: 4 (13 votes)