Tongue With Vegetable Gravy
|Beef tongue||3 Pound|
|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)|
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.