Return to Content

Beef Tongue with Tangy Sauce

Beef Tongue with Tangy Sauce
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


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


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


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


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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111