Spiced Beef Tongue Recipe
Ingredients
| 1 pickled or corned beef tongue | ||
| Warm water | ||
| Mixed spice | 2 Tablespoon | |
| Carrot | 1 , sliced | |
| Few celery leaves | ||
| 1 sliced onion or 1 tbs onion flakes | ||
| Garlic | 2 Clove (5gm), sliced | |
Directions
Cover tongue with cold water and soak for 2 hours.
Drain and place in a deep saucepan.
Cover with warm water and bring to a boil.
Skim and add the flavoring ingredients.
Cover and simmer until fork-tender, about 50 to 60 minutes per pound.
Cool tongue in the liquid, then lift out and peel off the skin.
Cut out the roots.
Strain the broth.
Hot beef TONGUE: Return skinned and trimmed tongue to the strained broth and reheat thoroughly.
Lift to a hot platter and slice.
Drain and place in a deep saucepan.
Cover with warm water and bring to a boil.
Skim and add the flavoring ingredients.
Cover and simmer until fork-tender, about 50 to 60 minutes per pound.
Cool tongue in the liquid, then lift out and peel off the skin.
Cut out the roots.
Strain the broth.
Hot beef TONGUE: Return skinned and trimmed tongue to the strained broth and reheat thoroughly.
Lift to a hot platter and slice.
Chef
