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I had a college roommate who prepared beef tongue the way her Russian mother and grandmother prepared it before her. I never actually got her recipe, but I found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard and a little horseradish.
- 3 -4 lbs fresh beef tongues
- water, to cover
- 3 -4 teaspoons salt, 1 per pound of meat
- 1 medium onion, whole
- 3 -4 garlic cloves, 1 per pound of meat
- 1 stalk celery, cut into chunks
- 6 peppercorns
- 4 whole cloves
- 1 1⁄2-2 teaspoons sugar, 1/2 per pound of meat
- 2 -3 bay leaves
- 6 -8 medium red potatoes, scrubbed, unpeeled
- 6 -8 medium carrots, scrubbed, unpeeled
- cabbage (optional) or parsnips (optional) or rutabagas (optional) or turnips (optional) or boiling onions (optional)
- fresh horseradish
- Wash tongue thoroughly.
- Place in large pot and cover with filtered water about 2-3 inches.
- Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
- Cover pot and bring to a boil.
- Reduce heat and simmer 1 hour per pound or until tender.
- Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.
- Cover and keep the meat hot.
- Add the vegetables you want to serve, except cabbage.
- Simmer until almost done.
- Add cabbage (quartered) the last 15 minutes or cook separately.
- Serve with lots of butter for the vegetables and horseradish for the meat.