Pressed Beef Tongue Recipe
Ingredients
| 1 corned beef tongue | ||
| Onions | 2 , sliced | |
| Carrots | 2 , sliced | |
| Stalk celery | 1 , chopped | |
| Some mixed herbs | ||
| Bay Leaf | 1 | |
| Peppercorns | 6 | |
Directions
1. Wash the tongue well and soak for 2 hours. Place in a deep saucepan and cover completely with cold water. Add the rest of the ingredients and cook slowly for 3 hours after bringing it to the boil.
2. Lift out and cool to remove the skin and trim off the root. Place in a deep round dish or cake tin. Add just enough of the strained stock to just come halfway up the tongue and cover with a plate. Place a weight on top and chill in the refrigerator for 24 hours. Turn out of the mold, slice and serve.
2. Lift out and cool to remove the skin and trim off the root. Place in a deep round dish or cake tin. Add just enough of the strained stock to just come halfway up the tongue and cover with a plate. Place a weight on top and chill in the refrigerator for 24 hours. Turn out of the mold, slice and serve.
Chef
