Smoked Tongue With Creole Sauce Recipe
Here are simple instructions on what to do and how to make Smoked Tongue With Creole Sauce. Serve this tasty Side Dish as often as you like! It is always prepared with Beef as the key ingredient. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1 (2 pound) smoked beef tongue
1 large onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves
1 recipe Creole Sauce
Directions
Place tongue in large kettle; cover with water.
Add onion, carrot, celery, and cloves.
Cover; bring to boil.
Reduce heat; simmer about 2 hours or until fork-tender.
Remove tongue from liquid; let cool.
Peel off outer skin; trim base.
Add enough tongue broth to Creole Sauce to thin to desired serving consistency.
Pour Creole Sauce into serving platter to depth of 1/4 inch.
Cut tongue into thin slices, starting at base.
Arrange slices in sauce.
Cut slices toward tip at an angle, so pieces will not be too small.
Serve with remaining sauce.
Tongue can be reheated in liquid if desired.
Add onion, carrot, celery, and cloves.
Cover; bring to boil.
Reduce heat; simmer about 2 hours or until fork-tender.
Remove tongue from liquid; let cool.
Peel off outer skin; trim base.
Add enough tongue broth to Creole Sauce to thin to desired serving consistency.
Pour Creole Sauce into serving platter to depth of 1/4 inch.
Cut tongue into thin slices, starting at base.
Arrange slices in sauce.
Cut slices toward tip at an angle, so pieces will not be too small.
Serve with remaining sauce.
Tongue can be reheated in liquid if desired.
