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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons baking soda |
2 tablespoons plus 1 1/4 teaspoons salt, divided |
1 (2- to 2 1/2-pound) beef tongue |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1/4 cup sugar |
1/4 teaspoon pepper |
2 bay leaves |
1/2 cup chopped onion |
1/4 cup vinegar |
Directions:
1. Combine soda and 2 tablespoons salt; rub over surface of tongue. Scrub with a stiff brush; rinse with cold water.
2. Place tongue and 1 teaspoon salt in a large Dutch oven; add water to cover. Bring to a boil; reduce heat. Cover; simmer 3 hours or until tender.
3. Remove tongue from broth, and plunge into cold water. Reserve 1 cup broth. Remove and discard skin from tongue. Cut tongue into 1/2-inch-thick slices.
4. Place butter in a heavy saucepan. Cook over low heat until golden brown. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved 1 cup broth; cook over medium heat, stirring constantly, until thickened.
5. Stir in 1/4 teaspoon salt, and remaining ingredients. Add sliced tongue, and simmer, uncovered, 30 minutes. Discard bay leaves.
6. Place tongue on warm platter and serve with pan liquid.
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