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.


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.

Cooking & Recipes


Serves 6-8.

Preparation Method

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