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.
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
InstructionsPut 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).
- 1 cup red currant or blackberry jelly
- 2 tablespoons prepared mustard
- 2 tablespoons vinegar
- 1/4 teaspoon powdered cloves
- 1/2 teaspoon cinnamon