Boiled Fresh Beef Tongue

Recipe Ingredients

2 3/4 lbs	1248g / 44oz	Fresh beef tongue - washed and trimmed
4 cups	948ml	Water
1 cup	62g / 2.2oz	Onion - sliced (medium)
2		Celery with leaves - halved
1		Carrot - cut in 1 1/2" (medium) pieces
4 sections		Parsley
10		Peppercorns
4		Whole cloves
1 tablespoon	15ml	Salt
1		Bay leaf

Recipe Instructions

To cook reduced quantities: reduce fresh beef tongue without reducing any other ingredient.

1. Put all ingredients in a cooker.

2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 55 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Remove tongue. When slightly cool, peel off skin. Trim base to remove fat and bones, if any. Carve diagonally into thin slices. Serve hot or cold, accompanied with horseradish or mustard relish.

Source:
Hawkins Futura Cookbook - 1987 Supplement

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.