Tongue With Vegetable Gravy Recipe
Ingredients
| Tongue | 3 pound | |
| Bay leaves | 4 | |
| Whole peppercorns | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| Potato | 1 Medium, peeled | |
| Onion | 1 Medium, chopped | |
| 1 medium tomato, cut up | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| All purpose flour | 3 Tablespoon | |
| Hot cooked noodles | ||
Directions
In Dutch oven cover tongue with water.
Tie bay leaves, peppercorns, and thyme in cheesecloth bag; add with 1 1/2 teaspoons salt to tongue.
Cover and simmer till tongue is tender, about 2 hours.
Add vegetables and cook about 30 minutes longer.
Remove meat; drain.
Cut off bones and gristle from large end.
Split skin on underside from large end to tip; peel off.
Slice tongue on a slant; keep warm while preparing vegetables.
Remove cheesecloth bag.
Drain vegetables, reserving 2 cups liquid.
Return vegetables and reserved liquid to Dutch oven.
Blend 1/4 cup cold water into flour; stir into mixture in Dutch oven.
Cook and stir till thickened and bubbly.
Season to taste.
Serve tongue and vegetables with noodles.
Tie bay leaves, peppercorns, and thyme in cheesecloth bag; add with 1 1/2 teaspoons salt to tongue.
Cover and simmer till tongue is tender, about 2 hours.
Add vegetables and cook about 30 minutes longer.
Remove meat; drain.
Cut off bones and gristle from large end.
Split skin on underside from large end to tip; peel off.
Slice tongue on a slant; keep warm while preparing vegetables.
Remove cheesecloth bag.
Drain vegetables, reserving 2 cups liquid.
Return vegetables and reserved liquid to Dutch oven.
Blend 1/4 cup cold water into flour; stir into mixture in Dutch oven.
Cook and stir till thickened and bubbly.
Season to taste.
Serve tongue and vegetables with noodles.
Chef
