Beef Tongue with Sauce

(click to enlarge)	Beef Tongue with Sauce Central & Northern Europe
(click to enlarge)	Makes: Effort: Sched: DoAhead:	3 # easy 3 hrs Yes		Beef Tongue is a popular appetizer, side dish or sandwich meat in central and northern Europe. it's usually sliced thin and served cold with a sauce, such as Finnish Cucumber Sauce (photo) or made into sandwiches. This general recipe gets your tongue cooked right for most uses, but use half the time for recipes that continue cooking with other ingredients in the oven.

1
1
8
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T
oz
oz

Beef Tongue
Salt
Onion
Carrot
Bay Leaf
Cloves
Allspice

Wash TONGUE and cut off salivary glands if included. Some bones and stuff may be included at the back of the tongue which you leave on, but these are rarely included in the U.S.. Tongue is usually cooked whole for easy slicing.
Select a plenty big pot because your tongue is going to swell and stiffen. Place Tongue in the pot and add Salt and enough water to cover well. Bring to a boil and skim as needed.
Cut ONION into lengthwise wedges, cut CARROT into chunks and add to pot along with BAY LEAF, CLOVES and ALLSPICE.
Bring to a slow simmer. Do not keep at a boil or the tongue may shrink and toughen. Cook for as long as needed until a a fork penetrates the thickest part. This will probably be somewhere around 2 hours.
Lift the tongue out of the pot and chill the outside with cold running water. As soon as you can handle it peel the stiff skin off completely and remove any bones if they were inculuded (the cook gets to pick off and eat any meat trimmed off with the bones).
Return tongue to the pot and let cool in the cooking liquid.
To slice, chill the tongue well so it's stiff and easy to handle. Slice diagonally to get larger slices.
Serve with the chosen sauce.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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