Tongue With Ginger Snap Sauce Recipe
Ingredients
| 1 2- to 4-pound smoked beef tongue | ||
| Onion | 1 , sliced | |
| Cloves | 1 Teaspoon | |
| 1 teaspoon whole black peppers | ||
| Bay leaves | 4 | |
| 1 Gingersnap Sauce | ||
Directions
Cover meat with water.
Add onion and spices.
Cover and simmer till tender, allowing 1 hour per pound.
Remove meat; strain and reserve liquid.
Cut off bones and gristle from large end; slit skin on underside from large end to tip; peel off.
Slice meat on a slant.
Add onion and spices.
Cover and simmer till tender, allowing 1 hour per pound.
Remove meat; strain and reserve liquid.
Cut off bones and gristle from large end; slit skin on underside from large end to tip; peel off.
Slice meat on a slant.
Chef
