Ingredients
- 1 beef tongue (about 3-4 pounds)
- 2 tablespoons of salt
- 1 teaspoon of peppercorns
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 2 tablespoons of olive oil
Directions
- Rinse the tongue and place it in a large pot. Add enough cold water to cover the tongue, plus a few inches.
- Add the salt, peppercorns, onion, carrot, celery, garlic, and bay leaves to the pot. Bring the water to a boil, then reduce the heat to a simmer.
- Simmer the tongue for 2-3 hours, or until it is tender. Remove the tongue from the pot and let it cool.
- Once the tongue is cool enough to handle, peel off the outer skin and discard. Slice the tongue into thick slices and place them in a shallow dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced tongue and cook until it is golden brown and lightly crisp on the outside.
- Serve the tongue warm with your favorite accompaniments.
Interesting Facts
- Beef tongue is a good source of iron, zinc, and protein.
- Boiled tongue was a popular dish in the 19th century.
- Beef tongue is often used to make deli meats such as tongue pastrami.
- Beef tongue is also used to make some types of sausages.
