Beef Tongue with Tangy Sauce
Tongue is very nutritious and still relatively economical Dressed up in this Tangy Sauce you can serve it to anybody. And they’ll like it.
Tongue is very nutritious and still relatively economical Dressed up in this Tangy Sauce you can serve it to anybody. And they’ll like it.
Yield:
Serves 6-8.Ingredients
2-1/2 to 3 pounds fresh beef tongue
2 onions, chopped
2 stalks celery, diced
8 peppercorns
4 whole cloves
6 sprigs parsley
Instructions
Put all the ingredients in a pot with boiling water to cover and simmer for 3 hours. Remove the tongue and skin it; take out the roots and gristle. To serve hot, return briefly to the cooking liquid and reheat. Slice thinly and serve with Tangy Sauce (see below).
Tangy Sauce
Ingredients
1 cup red currant or blackberry jelly
2 tablespoons prepared mustard
2 tablespoons vinegar
1/4 teaspoon powdered cloves
1/2 teaspoon cinnamon
Instructions
Melt the jelly over hot water and stir in the other ingredients. Serve hot.
