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Cooked, cured beef tongue

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Ingredients for 5 servings:

  • 1 beef tongue(s), fresh, salted or smoked
  • 1 onion(s)
  • 1 stalk(s) leek, small
  • 1 carrot(s), small
  • 1 celeriac, small
  • 5 juniper berries, crushed
  • 2 bay leaves
  • 2 carnations
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the tongue in cold water with all ingredients and cook for about 2 hours until tender. This can be easily tested by inserting a toothpick into the tip of the tongue. When using cured or smoked tongue, be careful when adding salt. Immediately after cooking, make a long cut lengthwise and remove the skin. Cut the tongue into slightly thicker slices and serve with caper sauce. Serve with mashed potatoes. Beef tongue also tastes good cold and thinly sliced.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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