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Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes then you'll love tongue, which has a very pleasant beefy flavor. Allow 1/4 to 1/2 pound of meat per serving. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water.
  2. Cook until tender, 1 1/2 to 2 hours.
  3. Remove the skin and root ends; cut in half lengthwise.
  4. Strain liquid; add flour mixed with a little water and the horseradish.
  5. Cook until smooth, stirring constantly.
  6. Place tongues on a serving platter and pour sauce over.