This entry was posted on Wednesday, September 12th, 2007 at 8:13 pm and is filed under Tongue. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 4-5 pound pickled tongue
- 1 onion
- 2 cloves garlic
- 2 bay leaves
Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 ½ hours or until tender. Add boiling water as it cooks out.
Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups of stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.