Fresh Tongue With Mustard And Horseradish Sauce
|Beef tongue||3 1⁄4 Pound (1 Fresh)|
|Onion||1 Small, sliced|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dijon mustard||3 Tablespoon|
|Prepared white horseradish||1 Tablespoon|
1. In 5- to 8-quart saucepot or Dutch oven over high heat, heat first 5 ingredients and enough water to cover to boiling. Reduce heat to low; cover and simmer 2 3/4 hours or until tongue is fork-tender.
2. Meanwhile, prepare mustard-and-horse-radish sauce: In small bowl, with wire whisk or fork, combine mayonnaise, milk, mustard, and horseradish until well mixed.
3. When tongue is tender, drain and rinse with cold water. Slit skin on underside from thick end to tip; loosen skin all around thick end. Grasp skin at thick end and pull it off. With sharp knife, trim all bones and gristle from thick end of tongue. Cut tongue crosswise into thin slices.