A simple beef tongue recipe that results in tender, melt in your mouth meat. The tasty mushroom sauce is optional, but it greatly enhances the dish.
- 1 beef tongue
- 2 bay leaves
- 2 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- For the sauce:
- 2 tablespoons margarine or salted butter substitute
- 2 medium onions, chopped
- 8 oz sliced mushrooms
- 2 cups of beef or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon of cornstarch (optional)
Rinse the tongue and place it in a large stockpot. Add enough water to cover.
Bring to a boil. This will likely take 20-30 minutes. Skim the foam off the top.
Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice. Cook partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2 lb. tongue, 4 hours for a 3 lb. tongue.
Remove the cooked beef tongue to a cutting board. Allow it to slightly cool. Remove the skin, slice and serve.
To make the sauce, heat a large skillet over medium heat. Add the margarine or butter substitute and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
Add the mushrooms and cook, stirring, until soft.
Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with sauce, lower heat to a simmer. Cook uncovered for about 30 minutes.
If you wish to thicken the sauce, 5 minutes before it's done, make a solution of 1 teaspoon cornstarch with 2 teaspoons of cold water. Stir the mixture into the sauce.