Spiced beef tongue

Yield: 9 Servings

Measure Ingredient
3½ pounds Beef tongue
2 quarts Water
6 Whole cloves
6 Whole black peppercorns
2 teaspoons Salt
4 eaches Bay leaves
¼ cup Vinegar

Combine all ingredients in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove from pot; drain. Cool slightly; remove skin with sharp knife. Serve hot or cold. Slice thinkyl and serve plain, or with horseradish or mustard sauce. It makes delicious sandwiches when served cold.

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