Beef Tongue with Tangy Sauce Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

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.

• 2-1/2 to 3 pounds fresh beef tongue
• 2 onions, chopped
• 2 stalks celery, diced
• 8 peppercorns
• 4 whole cloves
• 6 sprigs parsley

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

• 1 cup red currant or blackberry jelly
• 2 tablespoons prepared mustard
• 2 tablespoons vinegar
• 1/4 teaspoon powdered cloves
• 1/2 teaspoon cinnamon

Melt the jelly over hot water and stir in the other ingredients. Serve hot.