Cooked, Cured Beef Tongue
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 tongue (s) beef, fresh, cured or smoked
- 1 onion (s)
- 1 leek, small
- 1 carrot (s), small
- 1 celeriac, small
- 5 juniper berries, crushed
- 2 bay leaves
- 2 carnation (s)
- salt
Print Recipe
Pin Recipe Instructions
- Put the tongue with all the ingredients in cold water, cook for about 2 hours until soft.
- Can be easily checked with a toothpick by pricking the tip of the tongue.
- Be careful with salt when using cured and smoked tongues.
- Make a long cut lengthways on the tongue immediately after cooking and peel off the skin.
- Cut tongue into slightly thicker slices and serve with caper sauce.
- As a side dish, mashed potatoes.
- Beef tongue also tastes cold and thinly sliced
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