BEEF TONGUE
Tasty from the all the spices and very tender. Try it on a sandwich, a salad, or sliced with cabbage, potatoes, or some classic deli sides.
Provided by Myrna Turek
Categories Lunch
Time 3h15m
Number Of Ingredients 7
Steps:
- Place tongue in a large stock pot and add water to cover. Bring to a boil on high heat. When water is dark in color, remove tongue and clean pot. Return the tongue to the clean pot and add more water to cover and the spices. Bring to a boil again.
- Add the carrots and the onions and reduce heat to medium. If more water is need, add only boiling water to the pot to cover the meat. Cover the pot and cook for about 3 1/2 hours. Check often and add boiling water as needed.
- Remove when meat is fork tender. Let cool and peel off the outer skin. Slice and serve.
JOAN NATHAN'S PICKLED TONGUE OR BRISKET
Steps:
- Gather the ingredients.
- Wash and remove most of the fat from the tongue or brisket.
- In a bowl, mix together the salt, spices, brown sugar, and garlic. Rub the mixture all over the meat. Place the meat in a large, nonmetal container that will fit in your refrigerator or a plastic zip-top bag.
- Dissolve the saltpeter in the warm water and pour over the meat. Weigh the meat down with a plate and something heavy on top, like a clean stone or brick, and cover the container with a lid or plastic wrap. Refrigerate for 10 to 14 days, turning the meat every 2 to 3 days.
- Remove the meat from the pickling solution and place it in a large pot of cold water. Bring to a boil, remove the meat, and discard the water. Repeat this process 3 more times.
- Place the meat in the pot and cover with cold water again; bring to a boil, reduce the heat, and simmer , covered, for about 2 hours or until tender.
- If cooking tongue, peel the skin off while it is still warm. Cool the meat and slice thinly.
- Serve on a platter with mustard or horseradish or as a sandwich.
- Enjoy.
Nutrition Facts : Calories 524 kcal, Carbohydrate 2 g, Cholesterol 239 mg, Fiber 0 g, Protein 35 g, SaturatedFat 15 g, Sodium 2329 mg, Sugar 1 g, Fat 41 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
PICKLED BEEF TONGUE BY EDDIE
This is a good recipe. My Dad used to make it at least once a month. It is really good for a snack tray with other meets and cheese Don't forget the crackers
Provided by Eddie Jordan
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Cover tongue with cold water; simmer for 1 hour or until tender.
- 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
- 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
- 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
- 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.
PICKLED TONGUE
Make and share this Pickled Tongue recipe from Food.com.
Provided by Cathleen Colbert
Categories Meat
Time P7DT5m
Yield 1 togue
Number Of Ingredients 9
Steps:
- Boil tongue in salt water for 3 hours. Peel skin from the tongue.
- Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
- Add meat and boil for 10 minutes.
- Cool and store in refridgerator for one week.
- Slice tongue thinly to serve.
MOM'S JEWISH BRAISED FRESH BEEF TONGUE
I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food!
Provided by Nana Amy
Categories One Dish Meal
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
- Remove with a cooking fork and put it on a large platter.
- Remove the skin with a knife. You might have to let it cool awhile before you can do this.
- On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
- In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
- Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
- Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
- Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
- Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
- Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.
Nutrition Facts : Calories 711.5, Fat 0.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 162, Fiber 21.3, Sugar 13.7, Protein 18.3
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