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This is quite a treat. It’s economical and very easy to prepare; too bad it’s not utilized enough.

1-1.5 Kg (2-3 pounds) beef tongue
onion, carrot, celery, bay leaf
2-3 cloves garlic
20 mL (4 tsp) chopped parsley
7 mL (1 1/2 tsp) salt
7 mL (1 1/2 tsp) black pepper
butter

Place tongue, along with onion, carrot, celery and bay leaf in a large pot, cover with water and bring to a boil. Skim. Lower heat, cover and cook until very tender – 2 hours or more. Remove tongue from the stock. Cool and peel off outer whitish layer. Sprinkle with salt and pepper. You may eat it at this stage – or continue…

Crush garlic, mix with parsley, salt and pepper. Pierce the tongue in several places and stuff with garlic mixture, rubbing the rest on the surface of the meat. Dab with a bit of butter, place on a piece of aluminum foil and bake in a 200C (400F) oven for 45 minutes.

Serve hot or cold. In a sandwich, or alongside mashed potatoes and a crisp lettuce salad.
Note: In the Middle East this recipe is generally made with sheep tongue.

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