Fresh tongue

  1. Wash a small fresh beef tongue that weighs about 4 pounds in warm water.
  2. Put it in a deep kettle.
  3. Add 1 onion stuck with 3 cloves, 1 sliced carrot, 1 stalk of celery with the leaves, a small bunch of parsley, 1 bay leaf and 6 peppercorns.
  4. Cover the tongue with boiling water.
  5. Bring it slowly back to a boil.
  6. Boil for about 5 minutes.
  7. Remove any scum.
  8. Add 2 teaspoons of salt.
  9. Reduce the heat and simmer for about 50 minutes to the pound or until the tongue is tender.
  10. Cool the tongue in the stock until it can be handled.
  11. Remove it and skin with a sharp knife.
  12. Trim the tongue, removing the fat and tough portions near the throat end.
  13. Slice the tongue thinly against the grain.
  14. Serve it hot or cold with a piquant sauce.
  15. Optionally, bake it in a moderate oven (375ºF) for about 25 minutes.
  16. Basting it frequently with 1 cup tomato or brown sauce.

List of ingredients required.

  • 4 pounds fresh beef tongue.
  • 1 onion.
  • 3 cloves.
  • 1 carrot, sliced.
  • 1 stalk of celery with the leaves.
  • Small bunch of parsley.
  • 1 bay leaf.
  • 6 peppercorns.
  • 2 teaspoons of salt.
  • Piquant sauce.
  • 1 cup tomato or brown sauce (optional)