Braised Tongue

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 fresh beef tongue (4 pounds)
  • ½ cup diced carrot
  • ½ cup diced onion
  • ½ cup diced celery
  • ¼ cup diced white turnip
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • ¼ cup sour pickles, chopped


    1. Wash the tongue, cover with water, and simmer for about two hours. Drain the tongue and cool it. Reserve the cooking liquid.

    2. Preheat oven to moderate (350°F.).

    3. Remove the skin, bones, roots and gristle from the tongue and place the meat in a deep casserole. Add the vegetables.

    4. Melt the butter and blend in the flour. Stir in three cups of the cooking liquid slowly and bring to a boil. Add salt and pepper to taste and the pickles and pour the sauce over the tongue.

    5. Bake for two hours. Serve on a hot platter with the strained sauce from the casserole.