Boiled Tongue Recipe
Ingredients
| 3- to 4-lb smoked beef tongue | ||
| Onion | 1 Large, quartered | |
| Whole black peppercorns | 10 To taste | |
| Mustard seed | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Whole Cloves | 4 | |
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.
Chef
