Smoked Tongue

Name: Smoked Tongue
Ingredients: 1 bay leaf; 1 onion stuck with four cloves; 1 onion stuck with four cloves; 2 cloves garlic, peeled and split; cold water to cover; 1 smoked beef tongue, usually 3½-4 lbs.; about 1 Tbsp. freshly ground coarse black pepper; 1 carrot, sliced (1 cup) couple of celery tops (or 1 tsp. celery seed); 1 carrot, sliced (1 cup) couple of celery tops (or 1 tsp. celery seed); 1 carrot, sliced (1 cup) couple of celery tops (or 1 tsp. celery seed)

Preparation info

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

For the bunch of people who spend more time foraging than drinking at parties, nothing beats a big platter of cold, thinly sliced tongue with horse-radish sauce, some tingly mustards, and several good, heavy breads. Most old cookbooks advise soaking a smoked tongue in cold water overnight, but I never soak it at all and it works out.

Ingredients

1 smoked beef tongue, usually 3½-4 lbs.
cold water to cover
2 cloves

Main course
Gluten-free

Method

Wash the tongue and put it in a kettle with enough water to cover. Add remaining ingredients and bring to a boil. Reduce heat and simmer slowly about 3 hours. It should be very tender when pierced with a sharp fork. Cool the tongue in the broth. (As you have deduced by now, all this takes a long time but no skill or attention.) Remove the tongue and slit the skin (use a small sharp knife) from