Name: Braised Beef Tongue
Yield: Makes 6 servings
Cuisine: Ukraine
Ingredients: 1 (2½-pound) fresh beef tongue; Freshly grated horseradish for serving (optional); 1 tablespoon apple cider vinegar; 1 onion, quartered; 2 ribs celery, coarsely chopped; 3 cloves garlic, sliced; 2 parsnips, peeled and coarsely chopped; 1 turnip, peeled and coarsely chopped; 1 kohlrabi, peeled and coarsely chopped; 2 teaspoons salt; ¼ cup chopped fresh parsley; 2 carrots, peeled and coarsely chopped; ½ teaspoon freshly ground black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Beef tongue makes a delicious cold dish and is usually served as an appetizer in Ukraine. Boiling is the traditional method of cooking beef tongue, but I prefer to bake it at a very low temperature for several hours. The result is moist and tender, and the tongue makes its own gravy while it cooks. Since this way takes eight hours to cook and 30 minutes