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Boiled Fresh Tongue

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Anonymous (not verified)
Ingredients
  Beef tongue 2 3⁄4 Pound
  Celery ribs 2
  Garlic 3 Clove (15 gm)
  Water 3 Quart
  Parsley sprigs 2
  Tomatoes 2 Medium
  Salt 1 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Carrots 2 Large
  Whole peppercorns 6
  Whole cloves 3
  Onion 1 Large
  Bay leaves 2
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef

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