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Print this Recipe    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

The tongue is treated similarly to boiled beef in a pot au feu
and is thoroughly exciting in flavor.

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.


Braised Tongue with Tomato Sauce

1 tongue, 4 to 5 pounds
1 onion stuck with 2 cloves
1-1/2 teaspoons basil
2 cloves garlic
1 tablespoon salt
Freshly ground pepper
Chopped parsley

Tomato Sauce:

1 cup finely chopped onion
2 garlic cloves, finely chopped
4 tablespoons butter
2 tablespoons olive oil
2-1/2 cups fresh tomatoes, peeled, seeded, and chopped, or 2
cups Italian plum tomatoes

1 teaspoon salt
1 teaspoon freshly ground pepper
1-1/2 teaspoons basil
3 tablespoons tomato paste
24 soft black olives, pitted

Cover the tongue with cold water and add the onion stuck with
cloves, basil, garlic and salt and pepper. Bring to a boil and
boil 5 minutes. Remove any scum that rises to the top. Cover,
reduce the heat, and simmer approximately 45 minutes per
poound. While the tongue is cooking, saute the chopped onion
and chopped garlic in the oil and butter in a large skillet or
braising pan, and when just colored, add the tomatoes, salt,
pepper and basil. Add the tomato paste and the olives, and
simmer 20 minutes.

When the tongue is cooked, remove from the broth. When cool
enough to handle, peel off the skin. Loosen it with a very
sharp knife and pull it off with your fingers or a fork. Trim
the root. Place the tongue in the tomato sauce and turn it
several times. Add 1 cup of broth from the tongue. Cover and
simmer 20 minutes, turning the tongue once during that time.
Arrange on a platter with the sauce poured around it and
garnish with chopped parsley. Serve with steamed rice and a
puree of spinach.


Alsatian Sweet and Sour Tongue with Gingersnap Sauce
Yield: 6 to 8 servings


1 4-pound pickled beef tongue or 2 small veal tongues
6 bay leaves
3 teaspoons whole peppercorns
1 teaspoon whole cloves
1 onion, peeled and sliced


Salt and freshly ground pepper to taste
1/2 teaspoon mace
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1-1/2 cups water
10 gingersnaps
2 to 3 tablespoons cider vinegar
1/2 cup raisins
1/4 cup blanched silvered almonds
4 to 5 thin lemon slices
Parsley for garnish

1. Place the tongue in a pot of cold water to cover. Add the
bay leaves, peppercorns, cloves, and onion. Bring to a boil
and then cover. Simmer slowly until tender, allowing about 20
minutes per pound. Remove the tongue(s) from the pot, skin,
and trim off any fat.

2. To make the sauce add salt, pepper, mace, ground cloves,
and allspice to the water. Crumble up the gingersnaps and
place in the water with the vinegar, and heat. The sauce will
thicken as it heats. Add the raisins, almonds, and lemon
slices. If the sauce stands or is kept for another meal, it
will thicken. Thin with water to desired consistency. Adjust
seasonings and serve the sauce with the boiled hot tongue
sprinkled with the parsley.


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