Tongue In Spicy Aspic Recipe
Tongue in spicy aspic is prepared with beef toungu. Cooked and prepared with broth, the tongue is seasoned with all spice, cayenne and other spices and set to flavor with vinegar.
Ingredients
1 smoked beef tongue
1/4 teaspoon ground cloves
Cayenne
1/4 teaspoon mace
1/2 teaspoon cinnamon
Several sprigs of parsley, chopped fine
1/2 teaspoon allspice
1/2 teaspoon white pepper
3 tablespoons vinegar
Directions
Cover beef tongue with cold water and cook over a gentle heat for 2 to 3 hours or until very tender when pierced with a fork.
Lift tongue from broth.
Boil broth over a high heat until it is reduced to about 1 pint.
Meanwhile, skin the tongue and trim the root.
Cut the meat in small cubes and season with a dash of cayenne, spices, and parsley.
Pack the mixture into a bowl or mold.
Mix 3 tablespoons of vinegar into the hot broth, then pour over the meat.
Refrigerate overnight.
Unmold and cut in slices to serve.
Lift tongue from broth.
Boil broth over a high heat until it is reduced to about 1 pint.
Meanwhile, skin the tongue and trim the root.
Cut the meat in small cubes and season with a dash of cayenne, spices, and parsley.
Pack the mixture into a bowl or mold.
Mix 3 tablespoons of vinegar into the hot broth, then pour over the meat.
Refrigerate overnight.
Unmold and cut in slices to serve.
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