Beef Tongue & Vegetables

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 wash tongue thoroughly.
• 2 place in large pot and cover with filtered water about 2-3 inches.
• 3 add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
• 4 cover pot and bring to a boil.
• 5 reduce heat and simmer 1 hour per pound or until tender.
• 6 remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.
• 7 cover and keep the meat hot.
• 8 add the vegetables you want to serve, except cabbage.
• 9 simmer until almost done.
• 10 add cabbage (quartered) the last 15 minutes or cook separately.
• 11 serve with lots of butter for the vegetables and horseradish for the meat.