Beef Tongue & Vegetables

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READY IN: 3hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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