Pickled Tongue

Recipe from

Oxmoor House


1 (2- to 2 1/2-pound) beef tongue
6 whole cloves
3 peppercorns
2 bay leaves
1 tablespoon vinegar
2 tablespoons salt


Scrub tongue thoroughly with a stiff brush, and rinse well with cold water. Place tongue in a large Dutch oven. Add water to cover. Bring to a boil; reduce heat. Cover and simmer 1 hour.

Add remaining ingredients; cover and simmer 2 1/2 hours or until tongue is tender. Remove tongue from broth, and plunge into cold water. Remove and discard skin from tongue. Chill tongue thoroughly. Cut into 1/4- inch-thick slices to serve.