Cooking tongue is very simple to do and delicious hot served with latkas or cold in a sandwich with mustard or BBQ sauce.
It is a good source of zinc, iron, choline, and vitamin B12. This meat is considered especially beneficial for those recovering from illness or for women who are pregnant.
Preparation Time: 10 minutes
Cooking Time: 2 – 3 hours
Serves: 8-10 people
Ingredients:
1 beef tongue 1.3kg – 2.2kg
3 bay leaves
2 peppercorns
1 onion -peeled and cut into large pieces
2 cloves garlic - peeled and cut in half
1 tablespoon white wine vinegar – optional
Method
Cover the tongue with cold water, bring to a boil.
Add the bay leaves, peppercorns, onions, garlic and vinegar.
Cover, reduce the heat to low, and simmer until fork-tender (about 50 minutes per 450g, two to three and a half hours).
When tender, the tip of the tongue will feel tender when pressed.
Before the tongue cools, peel off the skin.
Strain the cooking liquid but retain sufficient to use when reheating.
Store in the stock until ready to use.
Cut into 3cm-thick slices. (Thinner slices tend to fall apart when reheating.)
