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Beef Tongue with Tangy Sauce

Beef Tongue with Tangy Sauce
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Yield: Serves 6-8.

Tongue is very nutritious and still relatively economical Dressed up in this Tangy Sauce you can serve it to anybody. And they'll like it.

Ingredients:

  • 2-1/2 to 3 pounds fresh beef tongue
  • 2 onions, chopped
  • 2 stalks celery, diced
  • 8 peppercorns
  • 4 whole cloves
  • 6 sprigs parsley

Instructions:

Put all the ingredients in a pot with boiling water to cover and simmer for 3 hours. Remove the tongue and skin it; take out the roots and gristle. To serve hot, return briefly to the cooking liquid and reheat. Slice thinly and serve with Tangy Sauce (see below).

Tangy Sauce

Ingredients:

  • 1 cup red currant or blackberry jelly
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar
  • 1/4 teaspoon powdered cloves
  • 1/2 teaspoon cinnamon

Instructions:

Melt the jelly over hot water and stir in the other ingredients. Serve hot.
Updated Tuesday, July 24th, 2007

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