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LOCATION: Recipes >> Variety Meats >> Beef Tongue 02

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Simmered Fresh Tongue with Vegetables

1 fresh tongue, 4 to 5 pounds
1 onion stuck with 2 cloves
2 leeks
2 cloves garlic
1 carrot
1 rib celery
1 bay leaf
1 teaspoon thyme
1-1/2 tablespoons salt
1-1/2 teaspoons freshly ground pepper
6 medium onions
6 turnips
6 additional leeks
6 additional carrots

Place the tongue, onions stuck with cloves, leeks, garlic, carrots,
celery and herbs in a large kettle. Fill with water to reach about
2 inches aobve the tongue. Bring to a boil and boil 5 minutes.
Remove any scum that forms at the top. Cover and simmer, gauging
about 45 minutes per pound of meat. One hour before it is ready,
add the salt, pepper, and onions. After 20 minutes add the turnips
and the additional leeks and carrots. When the tongue is tender,
transfer to a platter and carefully remove the skin. Loosen it at
the ends and pull off with the fingers or with a fork. Trim the
root. Return to the broth to reheat. Serve on a hot platter
surrounded with the vegetables. Grated fresh horseradish, mustard,
and potatoes in their jackets complete the meal.

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