|Beef tongue||2 3⁄4 Pound|
|Hot water||2 3⁄4 Cup (44 tbs), divided|
|Salt||1⁄2 Teaspoon (optional)|
|Onion powder||2 Teaspoon|
|Potato||1 , peeled, cubed|
|Carrots||3 Large, thinly sliced|
|Garlic powder||1⁄2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
Wash tongue and trim fat.
Place in 3-qt casserole with 1 1/2 cups water, salt, pepper and onion powder; cover.
Microwave at High 3 minutes.
Reduce power to 50% (Medium).
Microwave 70 to 80 minutes, or until tender, turning tongue after half the time.
Let stand 5 minutes.
Reserve broth; skim fat.
Plunge tongue into cold water.
Remove skin, fat, gristle and bones.
Cut into cubes.
Blend 1/4 cup water and cornstarch; add to broth with remaining ingredients.
Microwave at High 10 minutes; stir twice.
Microwave 8 to 10 minutes, or until tender; stir twice.
Add 1 cup hot water and meat.
Microwave 2 to 4 minutes, or until hot.