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Tongue With Vegetable Gravy

Meat.World's picture
Ingredients
  Beef tongue 3 Pound
  Bay leaves 4
  Whole peppercorns 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Potato 1 Medium, peeled and diced
  Onion 1 Medium, chopped
  Tomato 1 Medium, cut up
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Hot cooked noodles 1 Cup (16 tbs)
Directions

In Dutch oven cover tongue with water.
Tie bay leaves, peppercorns, and thyme in cheesecloth bag; add with 1 1/2 teaspoons salt to tongue.
Cover and simmer till tongue is tender, about 2 hours.
Add vegetables and cook about 30 minutes longer.
Remove meat; drain.
Cut off bones and gristle from large end.
Split skin on underside from large end to tip; peel off.
Slice tongue on a slant; keep warm while preparing vegetables.
Remove cheesecloth bag.
Drain vegetables, reserving 2 cups liquid.
Return vegetables and reserved liquid to Dutch oven.
Blend 1/4 cup cold water into flour; stir into mixture in Dutch oven.
Cook and stir till thickened and bubbly.
Season to taste.
Serve tongue and vegetables with noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
160 Minutes
Ready In: 
0 Minutes
Servings: 
4

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