Boiled Tongue Recipe
Give me some of the other European dish and I will hate you, give me Boiled Tongue and you have got a slave . It is the perfect choice for Main Dish. It is an European cuisine delicacy. Tell me how you enjoyed my Boiled Tongue. Feedback helps to keep me going and experimenting more.
Ingredients
3- to 4-lb smoked beef tongue
1 large onion, quartered
10 whole black peppercorns
1/4 teaspoon mustard seed
2 bay leaves
4 whole cloves
Directions
Wash tongue; pat dry with paper towels.
In 6-quart kettle, combine tongue and remaining ingredients with water to cover—about 3 quarts.
Bring to boiling.
Reduce heat; simmer, cov- ered, 2-1/2 to 3 hours, or until tongue is tender.
Drain tongue.
(If desired, reserve stock for use in sauce.) Plunge tongue into cold water.
To remove skin: With sharp knife, gently slit skin on underside from thick end to tip.
Peel off skin, and remove and discard root.
To serve: Slice tongue thinly, and serve hot or cold with Gingersnap or Sour-Cream Horseradish Sauce
Makes 7 or 8 servings.
In 6-quart kettle, combine tongue and remaining ingredients with water to cover—about 3 quarts.
Bring to boiling.
Reduce heat; simmer, cov- ered, 2-1/2 to 3 hours, or until tongue is tender.
Drain tongue.
(If desired, reserve stock for use in sauce.) Plunge tongue into cold water.
To remove skin: With sharp knife, gently slit skin on underside from thick end to tip.
Peel off skin, and remove and discard root.
To serve: Slice tongue thinly, and serve hot or cold with Gingersnap or Sour-Cream Horseradish Sauce
Makes 7 or 8 servings.
