six ingredients in a 6 qt pot with sufficient water to cover.
Bring to a boil, then reduce to rolling simmer covered for 2 1/2
hours. Remove tongue. Peel and trim underside a bit. Discard the
first 1/4" slice from the back. Then cut 1/4" slices crosswise
to tip of tongue. You then add these slices to the prepared sauce
(directions following) and simmer covered for about 45 minutes
after which you continue simmering for one hour uncovered, stirring
occasionally. Then serve the slices covering them with the sauce.
It's simply delicious.
In a 6 quart saucepan saute garlic, onion and green pepper in
oil. Add tomatoes, chiles and parsley. Simmer until tender. Then
add beef stock. Cover and simmer for 1 hour. Uncover and simmer
for 1 hour to allow reduction and thickening, stirring occasionally.
Pepper to taste, although I find it unnecessary. Then add the
tongue as described above to finish the cooking process.
is so tender and tasty that you could also eat it as a stand alone
meat simply cooking as above without cooking it in a sauce. Simply
peel, trim, slice and serve along with horseradish and your favorite
vegetable. Strain the liquid juice from the pot and use it to
moisten the meat as desired in the dinner plate.