Recipe

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• 3 -4 lbs fresh beef tongues
• water, to cover
• 3 -4 tsp salt , 1 per lb of meat
• 1 medium onion, whole
• 3 -4 garlic cloves, 1 per lb of meat
• 1 stalk celery, cut into chunks
• 6 peppercorns
• 4 whole cloves
• 1 1/2-2 tsp sugar , 1/2 per lb of meat
• 2 -3 bay leaves
• 6 -8 medium red potatoes , scrubbed, unpeeled
• 6 -8 medium carrots , scrubbed, unpeeled
• cabbage (optional) or parsnips (optional) or rutabagas (optional) or turnips
• fresh horseradish

• 1 Wash tongue thoroughly.
• 2 Place in large pot and cover with filtered water about 2-3 inches.
• 3 Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
• 4 Cover pot and bring to a boil.
• 5 Reduce heat and simmer 1 hour per pound or until tender.
• 6 Remove tongue from the pot and cut the leathery skin off-kitchen scissors work well for this job.
• 7 Cover and keep the meat hot.
• 8 Add the vegetables you want to serve, except cabbage.
• 9 Simmer until almost done.
• 10 Add cabbage (quartered) the last 15 minutes or cook separately.
• 11 Serve with lots of butter for the vegetables and horseradish for the meat.