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Tongue, Beef, Fresh w/Spicy Sauce - meat

Posted by : Jim Weller

 -=> Quoting "Renee Ofner" to All =-

 "O> I'm looking for a tongue recipe - not pickled.

Here's a few ideas for you to try:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Beef Tongue with Spicy Sauce
 Categories: Penn dutch, American, Beef, Sauces
      Yield: 8 Servings
 
      1    Fresh beef tongue
      2    Onions
      1 lg Carrot
      4    Sprigs parsley
      1    Stalk celery
    1/2    Bay leaf
      8    Peppercorns
      2 ts Salt

MMMMM---------------------------SAUCE--------------------------------
      6 sm Ginger cookies
    1/2 c  Raw cranberries
      1 tb Brown sugar
    1/2    Lemon, sliced and quartered
 
  
  Scrub tongue and place in large kettle with onions, carrot, parsley,
  celery, bay leaf, peppercorns and salt. Cover with boiling water,
  bring to boil. Skim and simmer, covered, for 3 to 4 hours or until
  tender. Reserve the tongue liquid in case some is needed for the
  sauce. Remove the skin and root ends. Strain following sauce over
  tongue when ready to serve.

  Sauce: Soak gingersnaps in enough water to cover, add cranberries,
  brown sugar and lemon and simmer. Cook until soft, about 15 minutes.
  Mash cranberries, gingersnaps and lemon. Check seasoning. If more
  liquid is needed, use tongue liquor. Makes 2 cups.
  
  Recipe by: Shirley Shaker Village
  Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
  Williams Miller and Persis Wellington Fuller, Macmillan Publishing
  Co., 1985, ISBN 0-02-584980-8.
  From: Manny Rothstein Date: 01 Mar 97 National Cooking Echo -

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