BEEF TONGUE & VEGETABLES

Beef Tongue & Vegetables image

I had a college roommate who prepared beef tongue the way her Russian mother and grandmother prepared it before her. I never actually got her recipe, but I found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard and a little horseradish.

Provided by Mary Leverington

Categories Beef Organ Meats

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

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Ingredients

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
turnips (optional) or boiling onions (optional)
fresh horseradish

Steps:

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.

Nutrition Facts : Calories 702.6, Fat 37.3, SaturatedFat 16.1, Cholesterol 197.7, Sodium 1409.7, Carbohydrate 52.5, Fiber 6.3, Sugar 7.6, Protein 38.9