Boiled Fresh Tongue
|Beef tongue||2 3⁄4 Pound|
|Garlic||3 Clove (15 gm)|
|Salt||1 1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
Place tongue in 5- or 6-quart saucepot; add remaining ingredients and bring to a boil.
Reduce heat, cover, and let simmer until tongue is fork-tender, 2 1/2 to 3 hours.
Allow meat to cool in broth.
Remove tongue from broth.
On underside of tongue, slit skin lengthwise from root to tip and peel off skin.
Cut off root end, any small bones, and gristle.
Starting at large end, thinly slice diagonally across the grain; serve hot or chilled.